Those who have been reading my blog might notice that once I try out a new ingredient for Keya I tend to become a teeny-tiny bit obsessed with coming up with different ways to serve it to her 🙂 First it was Quinoa, now its… (drumroll)… Buckwheat!
I’ve recently become fascinated with vegan & gluten-free recipes because they’re opening up a whole new range of ingredients for me. Not saying buckwheat is a food only vegans and / or gluten-free folks enjoy, but it definitely (based on my reading) features more often than not on their blogs, websites and cookbooks.
Having grown up in India, I am familiar with a wide variety of grains – jowar(sorghum), bajra (pearl millet), ragi (finger millet), oats, dalia (broken wheat) to name a few. Although buckwheat flour, aka kuttu ka atta is used in northern India to make delicious roti’s I somehow heard about it for the first time only after we moved to Singapore. I was surprised to know it existed in Indian cuisine, but then again it is entirely possible to spend your whole life in India and not know about certain ingredients that may be very common in one part of the country but unheard of in the other!
Nevertheless, it is a fantastically healthy, supremely tasty super seed (YES! it isn’t a grain although the name suggests it might be!) and its definitely something I was very excited to introduce to Keya (and her dad & me ofcourse!).
Cooking enthusiasts like your’s truly, have a compulsive need to keep tweaking recipes each time they make them. This morning as I pulled ingredients together for Keya’s usual buckwheat & banana pancakes, I added some coconut flour to the batter… and the result was a super moist, coconutty – banana flavour …SO delicious!! And oh, if you don’t have any coconut flour, no worries! Use coconut milk powder instead!
Nutrition Report: Buckwheat is high in fiber and contains Iron, Niacin, Folate and even Vitamin K. Bananas contain fiber and potassium and are also high in Vitamin B6, Vitamin C and Vitamin B2. Eggs in the recipe ofcourse are rich in protein, iron and Vit. D.
– 3/4 cup buckwheat flour
– 2-3 tbsp coconut flour /or/ coconut milk powder
– 1/2 tsp sugar + a pinch of salt
– 1/2 tsp baking powder
– 1 med. banana, mashed
– 1 egg, beaten
– 1 tbsp olive oil / or / melted unsalted butter
– milk, as required to make the batter (approx. 1/2 to 3/4cup)
optional additions: chopped walnuts / chopped dried coconut flakes / raisins
1. Measure out and mix together all the dry ingredients in a bowl (buckwheat flour, coconut flour or powder, sugar, salt & baking powder). If using add the finely chopped nuts / coconut flakes to the bowl and stir to distribute into the dry mix.
2. In a seperate bowl whisk the egg till pale yellow and add the mashed banana and olive oil into it.
3. Make a well in the dry mix and pour the egg-banana-oil mixture to the middle and whisk gently. This will be an extremely sticky mixture. Add the milk in slowly in batches whisking after each addition till a smooth thick batter is achieved.
4. Heat a non-stick pan or skillet. Ladle the batter onto the hot griddle. Allow it to spread our naturally into a little circle (about 3or4″ dia). Lower the heat to medium and cook till the wet top side of the pancake sets and small holes appear. Flip and cook on the second side.
5. Stack up the cooked pancakes on a plate. Drizzle with some honey and dot with a knob of butter. Garnish with some fresh strawberries if you have any and watch your kid(s) squeal (mine did!) and excitedly dig in! 🙂 Happy eating!