Buckwheat: The Healthy Little Rascal!

Buckwheat Pancakes

In case you haven’t been to a major retailer lately, Valentine’s Day is around the corner. I know this holiday brings a lot of people down so I want to shift the focus to heart health instead of love. While not everyone gets to celebrate this week with a loved one, we all have hearts that we should be treating with tender loving care each day! Without further ado, here is my first heart health post for the week!

I recently purchased buckwheat from my local food cooperative. Do you know that buckwheat isn’t a grain, it’s actually a fruit seed? Because it’s not a grain, it is gluten free. One study from China showed that consumption of buckwheat lowered total cholesterol, lowered LDL, or the bad cholesterol, and increased the total to good cholesterol ratio in people who regularly consumed buckwheat. High levels of cholesterol are linked to heart disease so you can add buckwheat to your heart healthy food list! 

Today I made buckwheat blueberry pancakes and they turned out great. I know many recipes call for half buckwheat flour and half all-purpose but I used all buckwheat. Here’s a how-to:

1 cup of buckwheat flour
1 cup Silk pure coconut milk
2 T of melted butter
2 eggs
1 tsp of baking powder
1 tsp of natural almond extract
1 cup of blueberries

Mix the above ingredients and place 1/4 cup of batter on griddle or pan. Flip when pancake starts to bubble. I topped mine with banana slices and honey which made them extra hearty and a little sweet!

A few notes: Some people say that only using buckwheat flour is too bitter. I didn’t find that to be the case and actually bitter wouldn’t even be a word I’d use to describe the flavor. Perhaps it’s because of the milk I used. The Silk pure coconut milk has a sweet flavor which might have helped.

Have you used Buckwheat? If so, please share any recipes you have. I have a lot to use before the end of the year!