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Not only is buckwheat a delicious, fluffy, and warm comfort food, but it is also good for you! Did you know that buckwheat is one of only few alkaline grains? This means that it won't feed candida, and won't cause inflammation and acidity imbalance in the body. This recipe will not only satisfy your taste buds, but will keep you full without spiking your blood sugar - so it's low on the GI (glycemic index) and absolutely satiating.
Ingredients (I only use organic):
1/4 cup unsweetened applesauce
1 3/4 cup plant milk of your choice (I usually use unsweetened soy milk)
2 tsp. vanilla
2 tsp. vanilla
1 teaspoon chia seeds
1 ½ tsp. baking powder
½ tsp. salt
1 cups buckwheat flour
1 ½ tsp. baking powder
½ tsp. salt
1 cups buckwheat flour
½ cup unbleached all purpose flour
1 tbs. olive oil, or melted coconut oil + some to grease the pan.
Combine all ingredients in a big bowl, and mix well. I preheat and grease my cast iron skillet with a bit of coconut oil, and pour the pancakes. Once I see that they become porous all the way through, I flip them, and remove from the skillet just seconds after that. You will easily get the hang of it - nothing too complicated!
A great way to eat these is with a drizzle of raw honey and some organic berries, but you can also have them with anything your heart desires - peanut butter, soy yogurt, anything! You will love these, and make them often. Enjoy!
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