Buckwheat Sourdough Pancakes and Waffles

Buckwheat Sourdough Pancakes and Waffles (gluten-free, grain-free)

This buckwheat sourdough pancakes and waffles recipe is the closest to the “real deal” gluten-free, grain-free pancake/waffle recipe that I have ever tasted! I love to use Acadian Buckwheat by Bouchard Family Farms. It has a much lighter texture than other buckwheat flours and  tastes very close to wheat. If I’m out of the Acadian Buckwheat by Bouchard Family Farms, I grind buckwheat groats in the grain-grinding container of my high-powered blender. If you want to know how to make your own buckwheat sourdough starter, go here

WHY BUCKWHEAT?

As I mentioned above, buckwheat is not a grain. It is actually a seed related to rhubarb and it is oh so nutritious!!! 



Buckwheat:

  • is high in magnesium! Magnesium helps with calcium absorption, which helps with bone health, heart health, a good night sleep, as well as many other things. Unfortunately, between soil depletion and poor diets, most of us are deficient in magnesium. (Go here to learn how to make your own magnesium roll-on to apply to your feet before bed.)
  • is a good source of potassium, iron, and B vitamins.
  • has more protein than any of the grains traditionally consumed in the SAD (Standard American Diet), such as wheat, rice, or corn.
  • contains the essential amino acids lysine and arginine. Lysine benefits your gut, your brain, as well as coldsores or other herpetic lesions. Arginine supports the kidneys and bladder, as well as helps alleviate congestive heart failure.
  • contains a fair amount of resistant starch (Source). Resistant starch (aka prebiotics) feeds the “good bacteria” in your microbiome but doesn’t feed the “bad bugs” hanging out in there. Getting resistant starch is as important, if not more important, as getting probiotics!



To make Buckwheat Sourdough Pancakes and Waffles:

1 1/2 cups Buckwheat flour (freshly ground from groats or Acadian Buckwheat)
1 tablespoon baking powder
1/4 teaspoon fine sea salt
2 tablespoons maple syrup
1 cup whole milk or milk substitute
4 eggs, separated
1 cup discarded buckwheat sourdough starter
3 Tablespoons butter, melted

Directions:

  1. First, in a large bowl, combine the dry ingredients (flour, baking powder, and salt.)
  2. Next, In a medium-sized bowl, add the egg yolks and whisk.
  3. Then, add the starter and mix until well-combined.
  4. Finally, add the milk and stir.
  5. Next, add the wet ingredients to the dry ingredient and then let the mixture rest for about 10 minutes.
  6. While the mixture is resting, melt butter over low heat.
  7. In a small bowl, beat the egg whites with a pinch of salt until soft peaks form.
  8. After the rest period, add the butter to the batter and mix.
  9. Finally, fold in the egg whites.
  10. Cook pancakes on a hot griddle or in a hot pan, or use your waffle iron following the manufacturer’s instructions.
  11. We like to top our buckwheat sourdough pancakes and waffles with cultured whipped cream (raw and grass-fed, of course) and fresh berries or cultured maple butter. 

Buckwheat Sourdough Pancakes and Waffles

Resources:

 Against the Grain  is an excellent cookbook book if you are Celiac, gluten-intolerant, or would just like to start switching out your grains seasonally. We like to switch out wheat for buckwheat in the spring and summer. This follows the rhythm of a natural harvest. For more information on eating seasonally, check out Dr. John Douillard’s “3 Season Diet Challenge“. 

Buckwheat Sourdough Pancakes and Waffles

Buckwheat Sourdough Pancakes and Waffles
A tasty and nutritious pancake and waffle recipe using discarded Buckwheat Sourdough starter. (gluten-free, grain-free)
Print
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1 1/2 cups buckwheat flour
  2. 1 tablespoon baking powder
  3. 1/4 teaspoon fine sea salt
  4. 2 Tablespoons maple syrup
  5. 1 cup raw milk or milk substitute (you may need a little more)
  6. 4 eggs, separated
  7. 1 cup discarded buckwheat sourdough starter
  8. 3 Tablespoons butter, melted
Instructions
  1. In a large bowl, combine the dry ingredients (flour, baking powder, and salt.)
  2. In a medium-sized bowl, add the egg yolks and whisk.
  3. Next, add the starter and mix until well-combined.
  4. Finally, add the milk and stir.
  5. Next, the wet ingredients to the dry ingredient and then let the mixture rest for about 10 minutes.
  6. While the mixture is resting, melt butter over low heat.
  7. In a small bowl, beat the egg whites with a pinch of salt until soft peaks form.
  8. After the rest period, add the butter to the batter and mix.
  9. Finally, fold in the egg whites.
  10. Cook pancakes on a hot griddle or in a hot pan, or use your waffle iron for waffles following the manufacturer's instructions.
Notes
  1. Separating the egg whites from the yolks and adding them in at the end will keep your waffles light and fluffy. If you are using the Acadian Buckwheat, you can skip this step or not. Your choice (depending on whether you like really fluffy waffles or not.)
Reclaiming Vitality http://reclaimingvitality.com/

Have you ever had or made buckwheat sourdough pancakes or waffles? Are you grain-free or trying to eat seasonally? Are you going to try this recipe? Please let me know if you do!!

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2 thoughts on “Buckwheat Sourdough Pancakes and Waffles (gluten-free, grain-free)

  1. Hi Chelsea
    Thank you for documenting your buckwheat starter conversion from gluten free to buckwheat, and how you use the extra starter for waffles. I have John Douillard’s book, Eat Wheat, and our family are very interested in maximising health in this weird 21st century world. I really like his work on glymphatics and how to decongest the lymphatic system. We make Buckwheat/Tapioca Sourdough Bread, four loaves at a time, with a fair dose of ground flax seed and psyllium husk to give that “gluten net” effect, to replace the gluten protein. It’s so cool to see a gluten free bread rise like wheat! We would like to bake the bread egg free, but the family like the lightness the eggs give. I guess it is the same with your waffle recipe. We eat entirely grain free, as somewhere along the track, even though we eat 100% organic, our digestive systems have become really sensitive! I’m off to read more of your fascinating posts. Thank you again.

    1. Hi Fiona,
      Thank you so much for your comment! Your bread sounds awesome! Is your starter one that you started yourself or did you use the same method I used? You could try adding some bubbly water kefir, bubbly kombucha,(I have how to posts for both under fermented beverages) or even bubbly mineral water to your dough to add a little lightness if you end up trying to cut out an egg or two. Being a traditional foodie, I think the more healthy fats and protein you can get into your bread, the better, but I also understand that not upsetting a sensitive digestive tract would take priority over that.

      I absolutely love Dr. John Douillard’s book, Eat Wheat. He also has a few other great books. The Colorado Cleanse is one that you might look into since your family’s digestive systems seem sensitive. I believe that we can fix our “digestive fire” just as Douillard states in Eat Wheat and then enjoy all foods (in moderation of course).
      Again, thank you so much for commenting here on the blog 🙂
      Chelsea

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