I’ve heard about the benefits of buckwheat flour, but other than having Japanese soba noodles, I never had anything with buckwheat before. My mom was telling me about buckwheat pancakes her aunt used to make her as a kid that she loved, so I thought I’d give them a try.
These pancakes had great texture, were light and fluffy, but definitely had a distinct flavor. They were heartier and earthier, but in a different way from wholewheat flour pancakes. If you are familiar with some of the Japanese black sesame desserts, that’s really what the flavor reminded me most of. We enjoyed the added zip it provided to the pancakes.
Another thing I didn’t know is that buckwheat isn’t technically a wheat or grass, making it gluten free.
I’ll definitely try using this in other baked goods to see how they are. But until then, I see this becoming a regular for pancakes in our house.
RECIPES:
(I used almond milk instead of regular milk)
