Buckwheat pancakes: A gluten-free twist on a breakfast classic

Making pancakes without flour and milk is not a feat. They are light, nutritious, and free from ingredients that can be problematic for many people. You only need one ingredient.

It might seem that making pancakes without the main ingredients like milk and flour is a daunting task. However, it turns out that creativity in the kitchen has no limits, and making your favorite pancakes with just one alternative ingredient is possible. This recipe is a true gem.

To make pancakes without milk and flour, you need a cup of buckwheat groats and a bit of water. That's enough to create the perfect batter to become the base for wonderful, thin pancakes. This is an ideal solution for people who have excluded gluten from their diet for health reasons, as well as for those who are dieting or simply care about the high quality of the food they consume. Buckwheat groats are a superfood but, unfortunately, often underrated.

Buckwheat groats are an extremely valuable diet component due to their nutrient-rich richness. They are an exceptionally rich source of high-quality protein, B vitamins, and antioxidants (especially rutin, which supports the circulatory system), as well as bioactive compounds such as D-chiro-inositol. These compounds help regulate blood sugar levels, which can be particularly beneficial for people with insulin resistance.

The fiber contained in buckwheat groats positively impacts the digestive system. It helps regulate bowel function and contributes to a feeling of fullness, which is especially important for people who want to control their weight. Furthermore, buckwheat groats are a rich source of minerals such as magnesium, potassium, iron, and copper. These minerals play crucial roles in the functioning of our bodies, influencing many different biological processes.

Ingredients:

          
• 1 cup of raw buckwheat groats,
• 500 mL of water,
• 2 teaspoons of clarified butter,
• Pinch of salt.

Preparation:

       
1. It is best to prepare the buckwheat pancakes the day before. Pour 250 mL of water over the groats and let it sit overnight.
2. After this time, add another 250 mL of water, melted clarified butter, and salt to the groats. Blend the ingredients thoroughly into a smooth batter.
3. Heat a pan well with a bit of fat. Fry the pancakes on both sides until golden brown.