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Sproutastic Buckwheat Pancakes

Sproutastic Buckwheat Pancakes
Votes: 5
Rating: 4
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Servings
8 pancakes
Servings
8 pancakes
Sproutastic Buckwheat Pancakes
Votes: 5
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings
8 pancakes
Servings
8 pancakes
Ingredients
  • 1 cup sprouted organic buckwheat flour
  • 1 1/2 teaspoons organic sugar
  • 1 teaspoon aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups organic whole fat buttermilk
  • 1 large pastured or organic egg, lightly beaten
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon raw or organic butter, and more as needed
Servings: pancakes
Units:
Instructions
  1. Stir all dry ingredients together in a medium bowl.
  2. Whisk all wet ingredients together in a small bowl. Add wet ingredients to dry and whisk batter until thick and smooth. Let batter rest about 5 minutes until bubbles form and batter relaxes.
  3. Melt butter in a cast iron over medium heat. Drop batter by large spoonfuls into pan and cook until bubbles form and the edges are dry (about 3-4 minutes). Flip and cook until browned on the flip side (another 2-3 minutes). Stack on plates and repeat cooking process with remainder of batter. I like to place slices of butter between finished pancakes and keep warm in oven until cooking is complete. Warm maple syrup in heavy saucepan and serve with pancakes. Sproutastically yummy!
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Bodacious Buckwheat Biscuits

Bodacious Buckwheat Biscuits
Votes: 0
Rating: 0
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Bodacious Buckwheat Biscuits
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Ingredients
  • 1 cup sprouted organic buckwheat flour
  • 2 cups sprouted organic gluten-free baking mix
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoons sea salt
  • 12 tablespoon very cold organic butter, cut into small pieces
  • 2 tablespoons raw honey
  • 1 1/4 cups cold organic whole buttermilk
Servings:
Units:
Instructions
  1. Preheat oven to 450 degrees.
  2. Place dry ingredients in the bowl of a food processor and pulse to blend.
  3. Drop in the butter pieces and pulse about 10 times to incorporate the butter.
  4. Mix in the honey and buttermilk while processor is running, just until a dough forms.
  5. Dump the dough onto a well-floured surface and pat it into a 9” round or square. The dough will be kind of sticky. Don’t add extra flour.
  6. I cut the dough into 6 squares using a pizza wheel. You may also use a large biscuit cutter to make 6 round biscuits.
  7. Bake on parchment-lined baking sheet for 5-6 minutes until the biscuits begin to rise. Turn down the oven heat to 400 degrees and bake another 8-10 minutes or just until fully risen and lightly browned. Be careful not to overbake.
  8. Serve with lots of butter and your favorite jam.
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Buckwheat Chocolate Chip Cookies

Buckwheat Chocolate Chip Cookies
Votes: 0
Rating: 0
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Buckwheat Chocolate Chip Cookies
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Rating: 0
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Ingredients
  • 1/2 cup organic butter, softened
  • 1/4 cup organic sugar
  • 1/4 cup organic brown sugar
  • 1 tablespoons vanilla
  • 1 large egg, pastured or organic
  • 1 cup sprouted organic buckwheat flour
  • 3/4 cup sprouted white wheat flour (or sprouted flour of choice)
  • 1/2 teaspoons sea salt
  • 1/2 teaspoon aluminum-free baking powder
  • 1/4 teaspoon arrowroot
  • 1 cup organic semi-sweet chocolate chips
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat butter and sugars together until fluffy (about 3 minutes).
  3. Add vanilla and egg, blending well.
  4. In a separate bowl, whisk the dry ingredients together. Add to the butter mixture and blend well.
  5. Fold in the chocolate chips.
  6. Drop heaping spoonfuls onto a parchment-lined baking sheet, about 2 inches apart. I like to sprinkle the top of each cookie with sea salt flakes.
  7. Bake for about 10 minutes. The cookies will look slightly underdone. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
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