Danettes Buckwheat-Flax Seed Pancakes
(packed with fat burning & blood sugar controlling nutrients) – http://www.thenutritionwatchdog.com
by Cat Ebeling
co-author of the best-sellers:
The Fat Burning Kitchen,
The Top 101 Foods that Fight Aging
The Diabetes Fix
Yummy gluten-free, grain-free pancakes. They are also low carb/low glycemic, and absolutely delicious!
These nutty tasting pancakes contain buckwheat as a main ingredient. Buckwheat is actually considered a seed, not a grain, and contains valuable nutrients,
including vitamins, minerals, protein and antioxidants, such as rutin, tannins and catechin. Buckwheat is high in energy producing, fat-burning B vitamins,
and includes a healthy dose of magnesium, that super-important mineral we all badly need, great for heart health, and blood pressure. In addition, it
contains manganese, zinc, and phosphorus. Buckwheats hearty allowance of nutrients make it especially helpful for brain health, fighting depression and
anxiety, as well as headaches and stress.
Buckwheat provides a good source of amino acids, (components of protein), and contains twelve amino acids, making it a great source of plant-based protein.
Buckwheat also contains the essential amino acids lysine and arginine, not usually found in other grains.
Even though the word wheat shows up in its name, buckwheat is gluten-free and is not related to wheat at all. Buckwheat tends to be very low on the allergy/inflammation
list, making it an ideal substitute for celiacs or gluten sensitive people. Because buckwheat is a seed, not a grain, it is easier to digest, and helps
avoid bloating, constipation or other issues related to grains and gluten.
Best of all, buckwheat is a low-glycemic food, making it a good source of healthy carbs, as long as you keep it in moderate quantities. The high fiber
content of buckwheat (and the flax seeds in this recipe) also helps you feel full longer, as well as providing a good source of slow-burning energy.
½ cup pure buckwheat flour (not buckwheat mix)
2/3 cup ground flax seeds
pinch of nutmeg
tsp of cinnamon
1 tsp of baking powder
pinch of sea salt
Mix ingredients with fork until mixed. Mixture should be the texture of pudding, depending on how thick you like your pancakes. Add a little bit of water
or milk if too thick or extra buckwheat flour, if too thin. Cook on each side until lightly browned and not wet in the middle. Serve with a chunk of
grass fed butter and a drizzle of real maple syrup and fresh berries if you like.
This recipe is actually fairly low-carb, low-glycemic, and wont affect blood sugar too much, as long as you dont use much maple syrup on the pancakes.
Since the ground flax seeds are mixed with the buckwheat flour, the ratio of fiber to total carbs is fairly impressive in this recipe, and the protein
from the eggs also makes it a very slow blood sugar response, which is great for fat loss, appetite control, and even diabetics.