The strong and distinctive nutty taste of buckwheat flour is always a treat in buckwheat pancakes, but using the cracked whole "grain" in addition to the flour adds an extra toothsome chewiness to this breakfast classic. Available from Bob's Red Mill at most major US and Canadian supermarkets, cracked buckwheat is also a delicious and fast hot breakfast cereal by itself — and if you can't find it, these rich and filling buckwheat and molasses pancakes are just as delicious if increasing the amount of buckwheat flour accordingly. And if you do have cracked buckwheat on hand, you can also grind it to make the buckwheat flour.
Despite its name, buckwheat is no relation to wheat or any other grain, but is instead the seed of an herb plant that can be ground or cracked for use as with wheat or other whole grains. Buckwheat is also one of the best sources of protein among all the grain-type foods, and is also rich in B vitamins, potassium, phosphorus and iron. Because buckwheat has no gluten, regular flour is added to the batter so that the pancakes are soft, spongy and just right.
|Buckwheat and Molasses Pancakes|
|Recipe by Lisa Turner|
Published on January 28, 2012
The distinctive nutty taste of buckwheat and the earthy sweetness of molasses makes these pancakes a great morning treat.
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More pancakes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Light and Creamy Ricotta Pancakes
Baked Blueberry and Peach Pancakes
Chickpea Flour Pancakes with Crushed Peas and Cilantro
Apfelpfannkuchen (Baked German Apple Pancake)