It is customary in our household to make a very green smoothie first thing every morning, but when the weather starts to turn cold and dark I start to crave more grounding, filling foods. This is a natural instinct that is reflected deeply in the practice of Ayurveda and most eastern medicine (re: eat with the seasons!). Unfortunately, a lot of “grounding” breakfast foods can be filled with ingredients that spike your blood sugar, make you unnecessarily full, and set you off on a bad foot for the rest of the day.
This is where buckwheat comes into play. One of my favorite pantry staples, buckwheat is entirely wheat-free, gluten free, and is actually not even a grain. Buckwheat is a flowering seed that, when ground into flour, is much easier to digest than any typical whole grain flour. Higher in protein than almost any flour, it’s also chock-full of magnesium, my favorite mineral of all time (hello better sleep and stress management) and great for maintaining a healthy heart. Combined with antioxidant-rich dark chocolate chips, does it get any better?
I can’t wait to make these again (maybe with banana or blueberries)!
1 1/2 cups buckwheat flour
1/2 cup coconut flour
2 cups dairy free milk of choice
2 eggs or flax eggs to keep this plant-based (2 tbsp. ground flaxseed, 6 tbsp. water)
2 tsp. baking soda
1 tsp. sea salt
4 tsp. coconut sugar
1/2 cup dark chocolate chips
1. blend all ingredients together in a mixing bowl and pour onto a hot griddle
2. top with more chocolate chips, berries of choice, coconut butter, and maple or coconut syrup
(add a little coconut oil to the griddle to prevent burning your pancakes)
*makes 8-10 small pancakes*