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.
Enter: buckwheat.
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
ingredients:
- 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!
