When you are dairy-free, egg-free and gluten-free breakfast can feel like a real struggle. Some people turn to meat and veg for breakfast but when you are after something more traditional buckwheat pancakes can be just the ticket!
Buckwheat & Elimination Diets
Many women while breast-feeding undergo strict elimination diets if they suspect their breastfed child has a food allergy or intolerance. When undertaking an elimination optimal nutrition is really important - that's where pseudo grains like buckwheat can come in.
Buckwheat is nutritious because it contains:
- Magnesium - a important mineral to support brain health, mood and energy.
- Manganese - an essential micro mineral needed for growth & immune system health
- B vitamins - needed for energy, growth and healthy mood.
- Vegan protein - protein is essential for brain, muscle and
- Fibre - regulates blood sugar & fats and assist with moving stool along the digestive tract.
- Other minerals - such as zinc and iron which are critical to digestive health, cell repair and energy.
I hope you enjoy this recipe and it becomes a family favourite like it is in our house.
- Lucy x
- 1 x cup of buckwheat flour (untoasted)
- 1 x serve of chia eggs (see below)
- 1 + 1/4 cups of plant-based milk (I used cashew milk, but you can also use coconut milk, almond or rice milk)
- Pinch of salt flakes
- 1 x tsp of olive oil
- 1 x tsp of ground cinnamon
- 1 x tsp of sweetener (such as maple syrup or rice malt syrup)
- 1 x tsp vanilla essence (optional)
- Coconut oil for frying (or any other safe oil you wish to use)
- Chopped fruit or extra sweetener for serving.
Chia Egg Ingredients
- 2 x tbs chia seeds
- Filtered water
- Grind the chia seeds in a coffee grinder or in a heavy duty motor and pestle. When using the motor and pestle, all up this process takes about 5 minutes (just grind until your hand feels tired, step away and then come back to grinding).
- Once ground add 1 x tablespoon of the ground chia to 1/4 of cup of water and allow to for 10 minutes so the chia can become like a gel.*
- Once the chia eggs have gelled add buckwheat flour, chia eggs, milk, olive oil, cinnamon, sweetener and vanilla essence (if using) to a food processor and blend on high for 3 minutes.
- Add coconut oil to a heavy based saucepan and place on stovetop on high heat.
- Once the oil starts to shimmer reduce the heat to lowest setting add about 1 generous tablespoon of the pancake batter to the pan. Heat until bubbles begin to show on the surface of the pancake. Flip the pancake and cook on the other side until golden.
- Place cooked pancakes to cool on kitchen towel to soak up any extra oil.
- Repeat process with oil and pancake batter until you have finished the batter.
- Slice up some fruit and serve with pancakes with some extra sweetener.
Makes 12 pancakes
*Tip: any leftover ground chia meal can be stored in an airtight container in the fridge for 1 month.