Monday, September 26, 2011

Buckwheat Hazelnut Pancakes

This recipe is originally from Whole Life Nutrition. I made a few changes. First I used EnerG-Egg Replacer instead of eggs since my body can't tolerate them right now. Second I soaked the buckwheat and hazelnut meal the night before in a mixture of 1 cup rice milk and 1 tsp of lemon juice. Read more about the benefits of soaking grains HERE. One last note is that I have made this same recipe by swapping out the buckwheat flour for a mix of teff and quinoa flour, it tasted just as good.

Quick note on soaking that I learned this week from my NTA course:
Soak, sprout, ferment, or naturally leaven all seeds, nuts, and grains.

  • All grains contain phytic acid in the outer layer of bran.
  • Phytic acid combines with calcium, magnesium, phosphorus, sodium, and zinc in the intestinal track and blocks their absorption.
  • This can lead to serious mineral and bone loss.
  • Soaking grains allows enzymes, lactobacilli, and other organisms to break down and neutralize the phytic acid, allowing us to access the nutrients in grain and digest them effectively.
  • Did you know that the original instructions on Quaker Oats called for overnight soaking? Maybe I should start a petition to have them put it back on the label!

    I tested some of the batter in the waffle iron as well. Turned out good as long as the iron was well greased with ghee/coconut oil.

    • 1 3/4 cups of freshly ground buckwheat flour
    • 1 1/2 cups of freshly blended hazelnut meal
    • 1/4 cup of tapioca flour
    • 1 1/2 tsps baking powder
    • 3/4 tsp baking soda
    • 1/2 tsp sea salt
    • 3 cups rice milk
    • 1 tsp lemon juice
    • 2 tsps egg replacer (or 2 eggs)
    • 4 Tbs water
    • 3 Tbs honey
    • 3 Tbs melted coconut oil

    1. Mix 1 1/2 cups of rice milk with 1 tsp of lemon juice. Whisk this into the buckwheat flour and hazelnut meal. Cover and let soak overnight at room temperature.
    2. In a small bowl whisk the tapioca flour, baking powder, baking soda, and sea salt together. 
    3. In a medium bowl whisk the egg replacer with water until frothy and then mix in the honey, coconut oil, and the remaining 1 1/2 cups of warm rice milk. 
    4. Finally, mix the wet and dry ingredients into the soaked buckwheat-hazelnut mixture, just until combined. Add extra milk if batter seems too thick. 

    1 comment:

    ShlomisMommy said...

    Thanks Kathryn! I adore Buckwheat Pancakes, and I am really loving use of the nut meal. Good Share.