Something I learned from my Whole30 experience is how my body reacts to carbs. Like most people, I grew to believe that CARB was one of the worst four-letter words out there – causing me to be tired, bloated, and gain weight.
But surprisingly enough, through doing the Whole30 and reintroducing different foods one at a time back into my diet, I’ve learned that my body actually doesn’t react all that bad to most carbs (thank you sweet baby Jesus). With that being said, I do think that there are some carbs/grains that do better as a treat, and others that can be enjoyed more frequently.
Buckwheat is one of the healthiest, nuttiest, most versatile whole grains. And despite its name, it’s really not related to wheat at all. Buckwheat is actually the seed of a flowering fruit that is related to rhubarb and sorrel. It’s completely gluten-free and unrelated to wheat and all the grasses in the wheat family. So it’s a popular substitute for wheat for those who are gluten-intolerant. (source)
I had never made anything with buckwheat, so when I recently came across buckwheat pancake mix in my nearby health food store, I thought it was worth giving a try.
Pancakes do tend to get a bad rep as an “unhealthy” breakfast food, and I’m always looking for a way to make comfort food with a nutritious twist.
I think I nailed it.
Yields 1 serving
- 1/3 cup buckwheat pancake mix (I used Arrowhead Mills)
- 1 large or 2 small bananas
- 1/2 cup frozen strawberries
- 1/3 cup almond milk
- 1 tsp cinnamon
- chocolate sauce *
- maple syrup
* you can use a store bought syrup or make your own by simply melting dark chocolate chips
Directions: Heat a large nonstick pan or griddle on the stovetop to medium heat. In a bowl, combine 1 small banana (or 1/2 of large), pancake mix, cinnamon and almond milk. Combine well. Spray pan or griddle with nonstick cooking spray, and make 4 small pancakes. Cook for 3-4 minutes on the first side, and 2-3 minutes after flipping. Layer pancakes with remaining sliced banana.
In a microwave safe bowl, heat the frozen strawberries for 1 minute, then mash them together with a fork. Top the pancakes with the berries, along with a generous drizzle of maple syrup and/or chocolate syrup.
…I think I could get used to this breakfast.
Oh, and did I mention that this clocks in at under 400 calories? Not bad for a stack of dessert-worthy pancakes!