Hot Stacks. Perfect for a lazy, recuperating Sunday morning.
The bag of hulled buckwheat groats in the pantry had been staring at me for a week now. The day before had been rough, Alicia sporting a pretty high fever all afternoon. We all felt groggy and tired. This just felt like a stay at home do nothing Sabbath day. So, into the blender the groats went, cup by cup… grinding magically into a soft powdery flour of goodness. .
I don’t normally grind my own grains into flours but since our move to NC, I haven’t been able to find the flours I like to use in bulk. Miss you terribly New Seasons Market.
If you haven’t tried playing around with a blender and fresh whole grains, give it a go. It will bring out the “baker” in you. Being splashed with poofs of flours as I concoct in the kitchen is just plain fun.
I have made buckwheat pancakes before but I used a bag of the dark brown Bob’s buckwheat. Grinding my hulled groats gave me a beautiful cream colored flour. And these actually tasted way better.
As I began to mix and stir and flip, Brian asked me with a grin, “Is that a recipe or one of your made up ones?” He knows me well. 99% of the time, I am not content to just leave a recipe alone.
“You know…” I replied. “It’s a real recipe. But I added some things.”
“Of course you did!”
“Well, yes, I subbed out the wheat flour for my buckwheat. Then I subbed in coconut oil for the butter. No milk, I used almond milk… And I subbed out the sugar and put in a daub of honey instead. Then I always like to add a dash of cinnamon and some vanilla…”
“You should write this down.” he tells me.
So I did. I have quickly jotted down the recipe I did below for any hungry takers who want to try a wheatless, dairy free, sugar free, grain free pancake (yep, buckwheat actually is not a grain). I started with a simple basic recipe I found online and then did my adjusting.
1 cup of buckwheat flour
1 cup almond milk
1 tsp baking powder
½ tsp sea salt
2 tbs coconut oil (melted)
1 tbs of cinnamon
1 tsp vanilla
Mix it all together. Melt a little coconut oil in pan for non sticking… Cook on MEDIUM (not high) on a griddle or pan. Don’t have to wait for the bubbles before flipping.
Top with a drizzle of maple syrup and a plop of almond butter.