Buckwheat Pancakes Paradoxically, buckwheat isn’t wheat at all; it’s an herb that’s related to rhubarb. Buckwheat is a heavyweight when it comes to hunger-curbing fiber and magnesium, which is necessary for normal muscle and nerve function and healthy bones, and may protect against type 2 diabetes and stroke. This triangular-shaped whole grain is also a rich food source of the phytochemical rutin, which may help regulate blood sugar levels. Free of gluten, buckwheat is suitable for those sensitive to the grain protein. 2 cups plain soymilk, divided 2 tsp. fresh lemon juice 1 cup buckwheat flour 1 cup flour 1 ½ tsp. baking powder ½ tsp. salt ¼ tsp. baking soda 1 egg 2 Tbs. canola oil 1 Tbs. maple syrup, plus more for serving 2 bananas, thinly sliced 1. Mix 1 3/4 cups soymilk with lemon juice in small bowl. Let stand 5 minutes. 2. Combine flours, baking powder, salt and baking soda in medium bowl. 3. Whisk egg and remaining 1/4 cup soymilk in small bowl. Add to soymilk mixture. Whisk in oil and maple syrup. 4. Stir flour mixture into soymilk mixture. Fold in bananas. 5. Lightly oil griddle, and heat over medium heat. Pour 2 Tbs. batter onto griddle for each pancake, and cook 2 minutes, or until batter bubbles and pancakes begin to brown around edges. Flip, and cook 2 minutes more. Serve with maple syrup.
Posted on: Sun, 21 Dec 2014 20:11:58 +0000
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