About a month ago we had a huge snow storm hit Northern Virginia and I took it as an opportunity to make some pancakes! 😉 These are extremely filling, full of protein and fiber so they are great to have after being active or before going on a long trip or hike to help you stay fuller, longer if you can’t snack in-between meals. Buckwheat is starchy (starch is a carbohydrate which gives your brain fuel and energy to keep active all day), so it’s important to make sure you rinse your buckwheat groats over and over again until the water runs clear. I bought the buckwheat groats already sprouted but you can easily sprout your own (see here)
Buckwheat groats are not wheat, they are actually a gluten-free seed. Buckwheat seeds/groats are packed with so much nutrients and antioxidants that they are often called “superfoods.” It has a rich supply of flavonoids, particularly rutin. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. They help protect against cardiovasular disease, contains anti-inflammatory and anti-arthritis properties, helps improve the gut due to its fiber content and is supercharged with B complex vitamins that are great for the hair and skin.
Recipe
Serves 2-3
Pancakes
- 1 Cup Sprouted Buckwheat Groats
- 2 Tablespoons Hemp Seeds
- 2 Tablespoons Chia Seeds
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Vanilla Bean Powder
- 1 Cup Almond Milk (homemade)
- 2 Bananas
- 2 Medjool Dates
- 3/4 cup Wild Blueberries (I only had access to frozen ones at the time so I let them defrost first)
- Add the first 5 ingredients together in a high speed blender and blend into a powder.
- Blend in almond milk, dates and bananas until smooth.
- Swirl in the wild blueberries.
- With the batter, make round pancakes on a dehydrator sheet.
- Dehydrate on 115 degrees for 8-10 hours. I just put them in overnight. I use the Tribest Sedona Express dehydrator and love it.
- Once done, assemble any way you’d like by adding fruit and the sauce (see recipe below).
Sauce
- 3/4 Cup Medjool Dates
- 3/4 Wild Blueberries (I only had access to frozen ones at the time so I let them defrost first)
- 1/2 Cup Water for blending.
- Blend all the ingredients together for the sauce and ENJOY! Xx
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About a month ago we had a huge snow storm hit Northern Virginia and I took it as an opportunity to make some pancakes! 😉 These are extremely filling, full of protein and fiber so they are great to have after being active or before going on a long trip or hike to help you stay fuller, longer if you can’t snack in-between meals. Buckwheat is starchy (starch is a carbohydrate which gives your brain fuel and energy to keep active all day), so it’s important to make sure you rinse your buckwheat groats over and over again until the water runs clear. I bought the buckwheat groats already sprouted but you can easily sprout your own (see here)
Buckwheat groats are not wheat, they are actually a gluten-free seed. Buckwheat seeds/groats are packed with so much nutrients and antioxidants that they are often called “superfoods.” It has a rich supply of flavonoids, particularly rutin. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. They help protect against cardiovasular disease, contains anti-inflammatory and anti-arthritis properties, helps improve the gut due to its fiber content and is supercharged with B complex vitamins that are great for the hair and skin.
Recipe
Serves 2-3
Pancakes
- 1 Cup Sprouted Buckwheat Groats
- 2 Tablespoons Hemp Seeds
- 2 Tablespoons Chia Seeds
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Vanilla Bean Powder
- 1 Cup Almond Milk (homemade)
- 2 Bananas
- 2 Medjool Dates
- 3/4 cup Wild Blueberries (I only had access to frozen ones at the time so I let them defrost first)
- Add the first 5 ingredients together in a high speed blender and blend into a powder.
- Blend in almond milk, dates and bananas until smooth.
- Swirl in the wild blueberries.
- With the batter, make round pancakes on a dehydrator sheet.
- Dehydrate on 115 degrees for 8-10 hours. I just put them in overnight. I use the Tribest Sedona Express dehydrator and love it.
- Once done, assemble any way you’d like by adding fruit and the sauce (see recipe below).
Sauce
- 3/4 Cup Medjool Dates
- 3/4 Wild Blueberries (I only had access to frozen ones at the time so I let them defrost first)
- 1/2 Cup Water for blending.
- Blend all the ingredients together for the sauce and ENJOY! Xx
Welcome To Live Pure!
Inspiration to keep you motivated in creating positive, self-generated changes by making healthy lifestyle choices that promote healing.
Follow The Blog Via Email
Enter your email address to follow this blog and receive notifications of new posts by email.