Despite the name, buckwheat is not wheat, it is actually a pseudocereal, in the same category as amaranth and quinoa, and a great way for non-gluten eaters to get fiber and whole grain into our diet.
Buckwheat is commonly used as a staple in the cuisines of Japan (soba noodles), Korea, Northern Italy, Eastern Europe (kasha), and Western France (savory crepes)*.
This recipe is a great alternative to regular buttermilk pancakes and gives it a healthy spin and an earthy flavor.
1 cup of your favorite gluten-free baking flour mix (I used Whole Foods 365 All-Purpose Baking Mix)
1 cup gluten-free buckwheat flour (I used Arrowhead Mills organic buckwheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
2 large eggs, slightly beaten
3 cups buttermilk
4 tablespoons butter, melted for batter, plus a little extra for the griddle
1 cup blueberries, fresh or frozen
1. Mix the dry ingredients
2. Add the wet ingredients (minus the blueberries), and combine until only small lumps remain
3. Let batter sit for about 20 minutes
4. Add blueberries now and stir gently
5. Using a ladle or 1/2 cup measuring cup, place pancake batter on hot, buttered griddle
6. Flip when they start to bubble and the sides are cooked, and cook for another 1-2 minutes
7. Keep warm in the oven in an oven-proof dish, while you finish the batter
8. Serve warm with fresh blueberries and a sprinkle of powdered sugar
* As always, be sure to confirm that there is no gluten in the dish. Sometimes buckwheat is combined with wheat flour to make certain dishes, so it is necessary to confirm there is no gluten.