I live in a very charming area not far from NYC, in town called New Haven, CT. It’s home to a diverse selection of cuisine, art and fashion, yes I said fashion. My friends, Greg and Kristen Herman, over at Hello Boutique are guest posting this week in honor of Fashion week and a toast to good health. We’re getting you supercharged and ready for this seasons runway fashion and sharing one of their all time favorite recipes “Buckwheat Pancakes”. Take it away, Greg and Kristen!
This is a slight variation of a recipe found in “Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life” by Brendan Brazier , which I highly recommend. In it, he gives detailed explanations of the health benefits of almost all the ingredients.
These are not your average pancakes! They’re gluten and egg free and loaded with healthy, filling ingredients. I start my days with them 3 or 4 times a week. Often I make enough to last 2 or 3 days and eat the leftovers cold, like energy bars. They may be a bit scary to look at, and are sure to get you teased by your kids, but you’ll feel great after eating them, which is what counts!
Buckwheat Pancakes
1/2 cup buckwheat groats, raw, hulled
1/2 cup buckwheat flour
2 sliced bananas
1/2 cup blueberries (optional)
1/4 cup shredded coconut (optional)
1/2 cup pineapple (optional)
1 tbsp ground flax seed
1 tbsp hemp seed
1 tbsp white chia seed
1 tbsp ground sesame seed (optional)
1 tbsp fresh ginger (substitute ground if necessary)
1/2 tbsp molasses
handful of chopped dates
1 tsp spirulina powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp turmeric
1/2 tsp cilantro
1/2 tsp ground maca
dash sea salt
dash cayenne pepper
3/4 cup water
Start by cooking the buckwheat. Bring to a boil in 3/4 cup of water and simmer for about 10 minutes. Add it into the mix when the water has boiled off.
Add everything else into a large mixing bowl and stir that baby. The spirulina gives it the distinctive green color that kids find repulsive. If you don’t have spirulina, the turmeric will turn it a bright red/brown color instead.
The bananas are a key ingredient, without them the consistency is tough, although still tasty.
Be sure not to add too much water or they will be runny and difficult to form and flip.
Keep them thick and cook for about 6 minutes each side on low-med heat. I find it best to cook with plenty of coconut oil in the pan so they don’t stick much.
This recipe will make 2 large plates full, plenty for 2 people. Add maple syrup or honey to taste, or don’t! Enjoy.
- Pancake Buckwheat
Hello Boutique is making room for the seasons new fashions by having a winter sale… as if us locals needed more prompting. If you get a chance, check out their online store or visit their Hello Boutique Facebook page to keep up with current fashion trends.
GeorgieCakes 
Wow! There are so many ingredients in those pancakes but I must try them because I love buckwheat pancakes and it’s always good to find an egg-free pancake recipe.
Love buckwheat pancakes and these are chock full of good stuff. Very nice.
Definitely need to make these. mmmmm…. pancakes. Thanks for sharing your recipe Greg and Kristen!
A long bucket list of ingredients — but I love buckwheat in recipes, especially pancakes 🙂
Yes, there are so many ingredients in the recipe, but you can actually just leave out what you don’t have and experiment with new ones as well. What seem to be most critical are the buckwheats, buckwheat flour and bananas.