We {read I} have been making regular batches of buckwheat pancakes. mm mmm

i’ve written about the origin of my recipe from lovely gluten free blog what baby{and boy} ate;  here…

and other pancakey berry adventures here…

for my non measure recipe; I use about 1 and a 1/2 cups of raw organic buckwheat and soak it in the blender overnight

in the morning add 2 eggs and some extra water and whizz it up smooth

cook in coconut oil

I have better success if I heat the cast iron pan very well first and keep it well oiled. they take a little longer than wheat flour pancakes to cook. be patient, it’s worth it!!

Buckwheat is one of my favorite gluten free seeds for porridge {soak overnight with almonds, currants, quinoa and nuts, simmer about 15 minutes in the morning} and pancakes. I have done some sprouting of them but find the slimy tendency in this humid climate off putting!

a good protein source apparently and easily digestible for most tummies.

a nice buckwheat quote…

“The properties of buckwheat are: Neutral thermal nature; sweet flavor; cleans and strengthens the intestines and improves appetite..”  According to Paul Pitchford in Healing with Whole Foods (1993)

notice the jar of rapadura sugar? this has lately replaced the maple syrup bottle while stocks are out. it’s been a good experiment to see that Lily can now self moderate a teaspoon sprinkle of sugar on her pancakes. Yay! it has paid off, all that strict mama monitoring of sugar … now i can relax abit about it and know she knows i know she knows; how to self regulate sugar intake and feel good in her body! luckily Cedar copies her…

what do you do with buckwheat?

oh my!! berries are sooo delightful! i sure am looking forward to another summer in Tasmania….