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

This buckwheat sourdough pancakes/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 (I believe that they are the only farm that sells it, but if you know of another, please let me know in the comments. It is always good to have a backup supplier 🙂 ) Acadian Buckwheat has a much lighter texture than other buckwheat flours. It tastes very close to wheat, although despite the deceiving name, buckwheat is not related to wheat and it is NOT a grain. I first read about this flour in an excellent gluten-free baking book called Against the Grain. This is an excellent 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“. He is an excellent and informative Ayurvedic physician. 

Buckwheat Pancakes/waffles

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. I get organic buckwheat groats in the bulk section of my specialty grocery store. If you don’t have one near you, you can buy organic buckwheat groats on Amazon, of course. You can buy toasted or not toasted. Both are excellent. If this is the route you take, your waffles/pancakes will have little specs in them from the buckwheat (just like these ones to the left here). It’s no biggie, but I wanted to mention it in case you thought you did something wrong. Also, since regular buckwheat flour is heavier than Acadian buckwheat (or wheat for that matter), you will want to use a little trick with your eggs to make your waffles fluffier. See the recipe below. 

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!

Buckwheat Sourdough Pancakes/Waffles:

This recipe uses discard starter. If you are new to sourdough baking, discard starter is the starter that is removed in order to feed your starter. If you would like to know how to create a buckwheat sourdough starter, click here for a tutorial. Using up discard starter makes me happy because there is no waste, and there is no work. Just open up your fridge to pull out your ready to use discard starter jar.

These buckwheat sourdough pancakes/waffles have healthy fats from the butter and egg yolks as well as protein from the egg whites, both of which help to slow the absorption of the carbohydrates in the recipe and in whatever you decide to top your pancakes or waffles with. We like to use cultured whipped cream (raw and grass-fed, of course) with berries or cultured maple butter. 

To make Buckwheat Sourdough Pancakes/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

  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.

 

Buckwheat Sourdough Pancakes and Waffles
A tasty and nutritious pancake and waffle recipe using discarded Buckwheat Sourdough starter. (gluten-free, grain-free)
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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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