Soaking buckwheat groats overnight in cultured buttermilk not only yields a light and fluffy pancake, but it also breaks down the phytic acid in the buckwheat, allowing for better nutrient absorption. Buckwheat actually contains some of the lowest levels of phytic acid compared to other grains and pseudo-grains, and it also contains high levels of phytase, the enzyme that breaks down phytic acid. Phytase "wakes up" when a grain is soaked. Serve these nutrient-dense pancakes with extra blueberries and a cup of herbal tea for an energizing breakfast.
Preparation Note
Soak the buckwheat groats in buttermilk at least 8 hours prior to making this recipe.
Ingredients
1½ cups
buckwheat groats
1¾ cups
buttermilk
2 large
eggs
1 teaspoons
baking powder
¼ teaspoons
baking soda
¼ teaspoons
sea salt
Other Ingredients
1 cups
blueberries
