You may not know, but there is no wheat in buckwheat and buckwheat is closely related to the rhubarb family. We like to grind our own buckwheat, but you can find pure organic buckwheat in the stores. Do not purchase buckwheat flour unless it is 100% buckwheat. Blueberries in the pancakes and yogurt on top, served with buckwheat honey is a very special treat!

• 2 Cups of Dark Buckwheat Flour
• 1 Cup of Millet Flour
• 1 teaspoons Baking Soda
• 1 teaspoons Powdered Clove
• 1 Tablespoons Powdered Ginger
• 2 Tablespoons Powdered Cinnamon
• 2-4 Egg Whites
• Water to desired thickness (More =Thinner Pancakes. Less = Thicker Batter and Fluffy Pancakes)

Mix all dry ingredients thoroughly at first, then add 2 cups of water and egg whites. Mix everything thoroughly and add more water as desired slowly.

Cook on a well seasoned black iron pan/griddle over low to medium heat. Cook 3-4 minutes on each side and do not pour pancake batter onto surface until it is very hot (drops of water should evaporate and sizzle immediately when tested on this surface.)

Options: Blueberries, Diced Apple, and Fresh Currants

Photo courtesy Foodicted

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We substituted the apples for local pears and this was just delicious.

• 6 organic apples, cored and sliced (skin on)
• juice of one whole lemon
• 1 tablespoon raz el hanout or pumpkin pie spices
• 1 cup almond flour
• ¼ cup coconut sugar
• ¼ teaspoon sea salt
• ½ cup grass fed butter
• 1 cup gluten free oats
• 1 cups chopped pecans

Toss the apples in the lemon juice and sprinkle in the spices. Spread sliced apples and in a baking dish and set aside. In a food processor, combine almond flour, coconut sugar, and salt. Pulse in shortening. remove mixture to bowl and fold in pecans.

Drop the topping over apples and bake bake at 350° for 50-60 minutes, or until brown and bubbling.

Photo courtesy tracy benjamin.

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