Yummy gluten-free, grain-free pancakes. They are also low carb/low glycemic, and absolutely delicious!
These nutty tasting pancakes contain buckwheat as a main ingredient. Buckwheat is actually considered a ‘seed’, not a grain, and contains valuable nutrients, including vitamins, minerals, protein and antioxidants, such as rutin, tannins and catechin. Buckwheat is high in energy producing, fat-burning B vitamins, and includes a healthy dose of magnesium, that super-important mineral we all badly need, great for heart health, and blood pressure. In addition, it contains manganese, zinc, and phosphorus. Buckwheat’s hearty allowance of nutrients make it especially helpful for brain health, fighting depression and anxiety, as well as headaches and stress.
Buckwheat provides a good source of amino acids, (components of protein), and contains twelve amino acids, making it a great source of plant-based protein. Buckwheat also contains the essential amino acids lysine and arginine, not usually found in other grains.
Even though the word “wheat” shows up in its name, buckwheat is gluten-free and is not related to wheat at all. Buckwheat tends to be very low on the allergy/inflammation list, making it an ideal substitute for celiacs or gluten sensitive people. Because buckwheat is a seed, not a grain, it is easier to digest, and helps avoid bloating, constipation or other issues related to grains and gluten.
Best of all, buckwheat is a low-glycemic food, making it a good source of healthy carbs, as long as you keep it in moderate quantities. The high fiber content of buckwheat (and the flax seeds in this recipe) also helps you feel full longer, as well as providing a good source of slow-burning energy.
½ cup pure buckwheat flour (not buckwheat mix)
2/3 cup ground flax seeds
pinch of nutmeg
tsp of cinnamon
1 tsp of baking powder
pinch of sea salt
Mix ingredients with fork until mixed. Mixture should be the texture of pudding, depending on how thick you like your pancakes. Add a little bit of water or milk if too thick or extra buckwheat flour, if too thin. Cook on each side until lightly browned and not wet in the middle. Serve with a chunk of grass fed butter and a drizzle of real maple syrup and fresh berries if you like.
This recipe is actually fairly low-carb, low-glycemic, and won’t affect blood sugar too much, as long as you don’t use much maple syrup on the pancakes.
Since the ground flax seeds are mixed with the buckwheat flour, the ratio of fiber to total carbs is fairly impressive in this recipe, and the protein from the eggs also makes it a very slow blood sugar response, which is great for fat loss, appetite control, and even diabetics.
Speaking of Diabetes, make sure to read this page next if you’re dealing with type 2 Diabetes, or even pre-diabetes: