Gluten-free, sugar-free, with just one ingredient (not counting the water and oil, which are extras!), these are the easiest and healthiest pancakes I know! They have always been one of my son’s main snacks and breakfasts, ever since he started to put his teeth into things, and thanks to him I have improved the texture and toppings.
The Secret to Making Buckwheat Taste Good
I discovered this recipe on one of my favorite blogs, My New Roots. I made these with whole buckwheat (the grain) and found a way to make buckwheat taste good because until then it never tasted extraordinarily good to me. Do you want me to tell you the secret? Here it goes.
How to Make Buckwheat Taste Great
To keep buckwheat from having that strong toasted taste, you need to soak it for 8 to 12 hours, and then wash it VERY WELL in running water. It doesn’t just have to be a quick wash, it has to be a good soak. This “secret” really makes a difference and has made me like this little grain.
The Nutritional Benefits of Buckwheat
Buckwheat, despite being called wheat, is not even a cereal and is gluten-free, so it is an excellent alternative for all meals. It is very rich in proteins, iron, magnesium, and manganese. It has an antioxidant effect and is very nutritious and energetic, so it is excellent for children and babies.
The Benefits of Unprocessed Ingredients and Whole Grains
I always like to use ingredients that are as unprocessed as possible, and I prefer to use whole grains whenever possible. This ensures that all the nutritional richness they may contain is there and there is no opportunity for it to be lost through any type of processing or refining.
“Delicious Variations for Baby’s First Foods”
When my baby first started eating, I used nothing but fruit to serve them, which I naturally sweetened. Now that he is more demanding about flavors, I add coconut, banana, and a dash of rice jelly (only sometimes). I also like to eat them with apple and cinnamon puree, chia and fruit compote, orange or lemon zest, or simply fresh fruit. They are also delicious with a pinch of vanilla!
“Perfecting Pancake Texture: Water Ratios and Variations
The texture depends on the water added. The less water you add, the more it will resemble bread, but you shouldn’t add too much water. The ideal is one part grains to one part water. Let’s get to the recipe, and don’t forget to try it because this one is made with cacaracá! If you want to vary, use the same technique and introduce different cereals, such as amaranth or millet.
Ingredients for 12 pancakes
- 1 cup buckwheat
- 1 cup of water
- olive oil or coconut oil to grease the pan
“How to Prepare Buckwheat for Pancakes: Washing and Blending Tips”
Wash and soak the buckwheat in plenty of water for 8 to 12 hours.
After this time, place the buckwheat in a sieve and wash it well under running water. Do not skip this step. The water that comes out of the sieve should be clear.
Place the washed buckwheat in a bowl and add the water. Blend with a hand blender or in a food processor until creamy. If you want to sweeten or add any flavoring, now is the time: vanilla, natural sweeteners, citrus zest, cinnamon, it’s up to you.
“Cooking Buckwheat Pancakes: Frying and Serving Tips”
Put a dash of olive oil or coconut oil in a frying pan, let it heat up, and add a spoonful of the buckwheat mixture. Let it brown and turn it over to brown the other side. You know how to make pancakes, right?
When serving, choose your topping and enjoy!