A gluten free buckwheat pancakes, very easy to prepare ! You only need buckwheat flour, water, salt and baking soda. The rest can be tailored to your taste and needs.
I personally don’t like recipes 🙂 I find off-putting having to religiously get the list of ingredients and sometimes products that we feel we cannot do without and others that your body doesn’t agree with anyway….
There is also a general misconception ” you must be a chef otherwise you need to take cooking classes ” Or even ” cooking takes a lot of time “
Over the last few years I found myself developing my own recipes just by mixing the right ingredients with minimal restrictions.
Allowing myself to be creative with most of it, using what is available at home, what’s in season, what is best for my health and most importantly what I love.
Cooking for ourselves is the best self-care and self-love exercise we all need to think about.
The success of most of natural healing methods wether we call it Naturopathy, Functional Medicine or something else relies on how we are successful in restoring our Gut balance.
Supplements and herbs are a great addition and very powerful tools when used by a skilled practitioner but food will always come first.
So let’s get started 🙂
Ingredients
225 ml of water
100 g buckwheat flour
1 tea spoon of coarse salt
A tea spoon of sodium bicarbonate ( baking soda)
Instructions
Preparation of the patty dough:
Mix everything and leave it rest overnight or at least 2 hours
Place the buckwheat flour in a bowl, with baking soda and the sea salt (from Guérande or any sea salt)
Pour water as you go and mix vigorously with a wooden spoon. You will thus obtain a fluid and thick paste.
Let the dough rest for at least 2 hours ( and better overnight) , covering it with a cloth or cling film outside in cold weather and in the fridge in the summer if you prefer.
You can eat your buckwheat pancakes with salmon, eggs, onions, coriander
Eggs, mushrooms, spring onions with a drizzle of herb-infused olive oil if you prefer a vegetarian option
Just be creative and enjoy 🙂
Buckwheat is a good source of vegetarian proteins ( 13g per 100 g of flour ) , a gluten free seed ( not related to wheat despite the misleading name), rich in dietary fibre ( 10 g per 100 g of flour) and packed with plenty of minerals
It contains low to medium glycemic index carbohydrates which can help better balance your blood sugar
Additionally it is an excellent source of resistant starch which is what would feed your microbiome, support your digestion, immune system and much more.
Remember that our health starts in the Gut so the more we take care our microbiome, the more we feel energised and alive in many ways
