Buckwheat Pancakes


Pancakes + butter + warm maple syrup =heaven!  I adore carbs.  Upon beginning my Candida diet, I mourned the loss of fluffy pancakes drenched in butter and saturated in real maple syrup.  Not only did I miss the taste, I missed the satisfying, filling feeling that came over me after having consumed said pancakes.  I was HUNGRY!!  Meat and veggies just weren’t cutting it.  So, I began researching alternate grains which would still permit me to eat carbs/grains without the side effects of traditional wheat and white flour.  Enter buckwheat flour! I don’t remember how I discovered it, but I’m so happy I did.  Buckwheat flour is gluten free and is an excellent source of nutrients. It yields pancakes which create a nourishing, filling breakfast.  It took me awhile to adjust to the taste and texture, but these have become one of my favorite meals. 

Buckwheat Pancakes

  • 2/3 cup buckwheat flour
  • 1/3 cup brown rice flour
  • 1 egg
  • 1 cup water

Mix all ingredients together.  Add more or less water to batter to reach desired consistency and cook as you would normal pancakes. 

I topped these with maple syrup for Bri and she ate 'em up!

Tip: Since these pancakes are dense and don’t absorb toppings like regular pancakes do, I thin out my batter so my pancakes aren’t very thick.  I top mine with butter and serve immediately. 

**Those with Candida react to foods differently.  These recipes are based upon my reactions to food and should be altered to fit your unique dietary needs.

2 Responses to “Buckwheat Pancakes”

  1. I’ve made buckwheat pancakes. You taught me to make them, actually. I like them with walnuts. Yum!

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