This time I made some chocolate protein buckwheat pancakes by adding raw cacao (for a chocolaty taste) and pea proteins, chia seeds and flax seeds (for proteins). These pancakes are really easy and quick to make, they are healthy, gluten free, not too sweet…
Why Buckwheat flour? Well it is gluten-free so perfect for people with wheat intolerance though in this recipe I’ve used half Buckwheat and half Spelt flour as I find when mixed with a glutenous flour it gives a fluffier lighter result than dense pancake. Spelt Flour is NOT gluten free however the gluten within spelt is a lot easier for some people to digest making it a better alternative. If you have a gluten intolerance or are celiac you can use only buckwheat flour instead. […]
We love Buckwheat here at LiEBES. Especially of the sprouted kind. Using sprouted buckwheat, this delicious recipe produces surprisingly fluffy and light pancakes that are packed full of nutrients.
Day 97/100 So this recipe was created in an usual way and on a whim. I was moping around the kitchen wondering what type of pancakes to make. The cupboards were bare, I really couldn’t be bothered making anything and I was wondering if I could really make it through the last four days of the […]
How to make buckwheat blini pancakes – video included.
Blini is a traditional Russian buckwheat pancake. This bite sized innovative recipe from ChefSteps incorporates Yukon potatoes, buckwheat flour, and crème fraîche. The result is an incredibly soft blini with all the traditional buckwheat flavor, and a nice, springy bite. Serve them for brunch with jam and maple syrup; top them with smoked salmon and dill for lunch; or spread nutella on them for dessert!
If you are unable to find Yukon potatoes or Crème Fraîche at your local store, here are some alternatives you can try:
Substitute Yukon Potatoes for – Red skinned potatoes or any waxy/boiling potatoes. These type of potatoes will hold its shape when cooked in liquid (usually used in potato salad, soups and stews).
Substitute Crème Fraîche for – Plain yogurt or sour cream. Sour cream is a common substitute since the two foods are very similar to one another except that sour cream has a thicker consistency.
Video from ChefSteps.com
Buckwheat pumpkin pancakes topped with sweet maple peanut glaze~ The main ingredients for these delicious pancakes includes; buckwheat flour, pumpkin puree and pumpkin pie spice. Read the full recipe over at Casey’s Wholesome Kitchen
If you can’t find pumpkin pie spice at your local store, you can make it yourself by mixing the following ingredients:
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 ½ tsp ground allspice
- 1 ½ tsp ground cloves
You can adjust the ratios as you like to get the flavor you want.
Here’s a video tutorial i came across on YouTube about making buckwheat crêpes. It’s a very simple recipe to follow. Here’s the link to the recipe at the blog, La Fuji Mama.
In France, buckwheat flour is called sarassin or blé noir and is used to make savory crêpes (thin pancakes). Blé noir literally means “black wheat” which in English is called “Buckwheat”. Buckwheat crêpes are often called galettes (or galettes bretonnes).