These pancakes might be the healthiest and tastiest pancakes you will ever make and I will tell you why
After listening about the Himalayan Tartary Buckwheat (HTB) in one of Dr. Mark Hyman's podcast episode, I knew I had to give this flour a try. Ever since, My husband and I have not bought other flours to make pancakes. We enjoy the rich flavor and health benefits of these pancakes on a Saturday morning accompanied with some berries, maple syrup, Barùkas nuts, and soft instrumental music in the background. It sounds like the perfect way to get our day started.
I have to say that when I was pregnant, these pancakes never spiked my blood sugar when I opted to measure my blood sugar with a glucose monitor instead of drinking the glucose drink. A touch of maple syrup, bee pollen, mint and berries balanced the flavors perfectly. I am not one to recommend pancakes, muffins, bagels and cereals for my coaching clients as that is part of the Standard American Diet (SAD), however these pancakes are the exception due to the quality and nutrient rich profile of the flour.
What is Himalayan Tartary Buckwheat?
Himalayan Tartary Buckwheat is a seed and not a grain that is milled into an artisanal flour. It is a Super Nutrition Flour that contains phytochemicals, antioxidants, vitamins and minerals. This is What are phytochemicals? Phyto comes from plants. Phytochemicals have compounds that help the plant fight against bacteria, fungi and other viruses. Plants have their own defense mechanisms that communicate and regulate. There are thousands of phytochemicals in foods and these are essential to obtain for health.
What is so Healthy About These Pancakes?
Well, it's the flour that makes these pancakes. The Himalayan Tartary Buckwheat flour helps your gut health, immune function, it is gluten-free, and low on the glycemic index which means it will not spike your blood sugar as conventional pancake mixes will. This is certified organic which is important and the phytochemicals helps fight oxidative stress in the body. The soluble fiber and resistant starch from the Himalayan Tartary Buckwheat supports a healthy gut microbiome. It's also loaded with magnesium, zinc and B vitamins which a majority of the population can be deficient in.
I have not tried doing other recipes from this flour but you certainly can make other baked goods. Here is a article on the Big Bold Health Website to give you some tips in making other recipes with HTB. Enjoy!
Himalayan Tartary Buckwheat Pancakes- Dr. Mark Hyman's Recipe
- 2 large eggs (ideally pastured-raised)
- 1 1/2 cups unsweetened almond milk (I used dairy from Kalona Supernatural) (you may substitute 3/4 cup with seltzer water for a fluffier batter)
- 1 cup Himalayan Tartary Buckwheat Super Nutrition Flour
- 1/2 cup almond flour
- 2 tsp pure vanilla extract
- 1/4 cup melted coconut oil
- 3 tbsp granulated monk fruit sweetener for baking (I use coconut sugar)
- 1/4 cup pecans
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt (unrefined)
- 2 tsp ground cinnamon
- 1/4 tsp cardamom
- 1/4 tsp powdered (or fresh grated) ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 100% maple syrup
- Optional: berries, bee pollen, or any toppings of your choice
- In a bowl, beat together the eggs, milk, vanilla, coconut oil, and monk fruit ( or coconut sugar). Beat until the eggs are fluffy. Fold in crushed pecans.
- In a large bowl, mix the Himalayan Tartary Buckwheat Super Nutrition Flour and almond flour, baking powder, baking soda, salt, and spices. Slowly add the dry ingredients to the wet ingredients, stirring until fully combined and no lumps remain.
- Heat a large skillet under medium heat. When the griddle is hot, brush with coconut oil and then add the batter to the griddle and cook for 2 minutes. Then, turn the pancake and cook for an additional 2 minutes.
- Transfer the pancakes to a platter and add blueberries and strawberries for garnish. Add maple syrup and enjoy!