This year I am devoting myself to keeping record of a few of my favourite, revisited, tried and tested healthy recipes on my blog so I can make them easy to share with more lovely people.
No doubt, many recipes I share will be inspired by my good friend and healthy cooking inspiration Christopher James Clark, author of Nutritional Grail. I met Chris (who would find it very funny that I initially spelled that Christ) way back when he lived in Crete and was the chef on a yoga retreat I was attending. His healthy, macrobiotic meals were revolutionary for me. They proved that healthy, whole-food cooking is delicious, satisfying and very accessible! I returned home with a collection of his recipes and spent the next few months tackling each and every one one of them from his lemony-dill chickpea dish to his chocolate chip banana cookies (yes – I will soon post about those). In recent years, Chris has focused more on paleo-inspired meals (adding high quality meat dishes to the mix) and you can follow his blog and Instagram account for daily, mouth-watering inspiration.
Today I am sharing his recipe for Basic Buckwheat Pancakes from Nutritional Grail. This recipe is killer and I revisit it time and again especially when I’m taking a break from gluten and craving something ‘bread-like’ to bite into! It’s also slightly fermented making this very easy to digest. My preferred way to eat these is with tahini and a bit of honey OR a bit of avocado and tomato if I’m going for savoury. My boyfriend slathers his with cream cheese and jam (not approved by me) – but the point is you can take some artistic liberty here. I like to add a little lemon zest and some of my favourite spices (such as cinnamon and cardamom to the batter) to give them some extra zing! I heat organic, cold-pressed coconut oil in the pan and enjoy the slow process of creating my stack.
I find pancake-making quite meditative and often practice Tadasana and steady breathing whilst waiting to flip each cake. Chris estimates 2 minutes to let each side cook although for me it’s more like 2-3 minutes one side and 30 seconds the second side to ensure the pancake doesn’t fall apart upon flipping! You can’t rush the process so turn it into a practice of being present – enjoy the sizzling sound of the batter hitting the pan, marvel at the little bubbles that form as the pancake cooks, enjoy the fragrance and satisfaction of creating a pretty stack. Of course if that sounds a little too peaceful for your mornings, you could also do a sun salutation while waiting for one side to cook.
You can eat them nice and warm on the spot or save them for later to accompany a nice soup or ‘saucy’ meal – they’re great for soaking up juices or rolling up with nut butter for later consumption!
Please note that you’ll need to plan ahead roughly two nights ahead so you can soak the buckwheat one night and then allow for some fermenting the second night.
1 1/4 cups buckwheat, soaked overnight
2 tablespoons full-fat yogurt (I use Rachel’s organic greek-style yoghurt)
1 tablespoon molasses or barley syrup (optional)
1 teaspoon baking powder (optional)
Salt (I use pink himalayan or sea salt)
Strain buckwheat and discard the soaking water. Put buckwheat into the blender. Add just enough water to make it thick, yet homogenous puree. Pour this puree into a nonreactive bowl and stir in yogurt and sweetener. Cover and ferment 8 to 24 hours. Stir in all remaining ingredients. Bring a nonstick pan to medium-low heat with a little butter. Ladle 1/2 cup batter onto the pan and cook 2 mins per side.