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. 

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”. 

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!!