It was a beautiful sunny Sunday morning when I created this particular pancake concoction and it made such a nice change from porridge - not that I don't love my porridge creations, I really do but sometimes its important to break free of our daily routines!
Buckwheat, like i've discussed before is no relation of wheat, in fact it's not even a grain. It's a fruit seed and part of the same family as rhubarb and sorrel. Buckwheat flour makes a beautiful addition to cakes, breads and in this case pancakes but we do need to be careful not to overuse it in any one recipe as it is dense and heavy when baked and it doesn't rise all that well. For this reason, it's best mixed with other flours in order to create lightness. Here I've used a combination of buckwheat and wholegrain spelt flour but you could quite easily replace the spelt with a gluten free blend, or quinoa or millet flour would also work well.
By looking at the picture above you might be thinking to yourself that the combination on the plate looks rather strange. Pancakes with a yoghurt apple mixture plonked on top and a little kale and radish salad on the side. Hmm, perhaps not your average breakfast but definitely not one to be dismissed! Whatever I eat for breakfast - be it porridge, smoothie, sourdough toast, miso soup or anything else - I nearly always add a side greens and blanched kale is my favourite. When I don't add greens, I miss them. Something doesn't feel right! I learnt to do this when I was studying macrobiotics, as miso soup and greens are a breakfast staple.
There's several reasons why adding greens to your breakfast is a really good idea. Firstly, because they're alkaline, when eaten with something more acidic like grains, they help to balance the acidity of the grain. Secondly, energetically speaking, greens have a light, upward energy, they help to lift the heart and help us to feel energetic. This is ideal in the morning! Thirdly, when we start our day with a blast of something light, uplifting and savoury, it reduces sweet cravings for the rest of the day. This is key for all you sugar addicts out there. Eating a mostly sweet breakfast sets us up for trouble, as it throws our blood sugar out of kilter, makes our mind sludgy and sets us up for sweet cravings for the rest of the day. Try a more savoury breakfast and you'll be amazed at the difference it makes to your energy, concentration and cravings. I urge you to give breakfast greens a go!
Here, I blanched a little kale, mixed it together with some china rose sprouts, a spoon of flaxseed oil and a dash of lemon. It tasted so good with the warm buckwheat pancakes and the creamy mixture of goat's yoghurt, grated apple, blueberries and chopped almonds. This really was a breakfast of champions, the perfect weekend treat!
1/2 cup spelt flour
500ml almond/oat/rice milk
Pinch of salt
Goats butter or coconut oil for frying
Grated Apple & Goats Yoghurt Filling:
1 apple finely grated
1/4 cup goats yoghurt
1 tbsp blueberries
8 almonds sliced
1 tbsp maple syrup
Blanched Kale with China Rose Sprouts
1 cup kale, stalks removed
1 tbsp china rose sprouts
1 tsp flax seed oil
squeeze of lemon
Method: Begin by making the pancake mixture. Sift the flours into a bowl, adding a little pinch of salt. In a separate bowl, mix the milk with the egg, then slowly whisk this into the flours, making sure there are no lumps. Set aside. The longer you let the mixture sit, the thicker it will become. Next, grate the apple and mix with the yoghurt, blueberries and almonds - leave the maple syrup for now. Blanch or steam the kale, then mix with the sprouts, oil and lemon. Set aside. Heat a frying pan and allow it to get very hot. Then add a little knob of goat's butter - just enough to moisten the pan, about the size of your nail. Scoop a ladle of the pancake mix and add it to the pan, swirling it around as you do. Allow it to brown on one side before flipping over. Continue with the remaining mixture. To finish, place a pancake on your plate, I like to fold mine in half and then half again, like in the picture above. Place the apple and yoghurt mix on top and the kale salad to one side. Pour maple syrup all over the top and enjoy!