Comments on: Soaked Gluten-Free Buckwheat Pancakes

By: Crispy & Nourishing Fish “Tacos” | my kitchen playground

Crispy & Nourishing Fish “Tacos” | my kitchen playground — Tue, 30 Aug 2011 21:43:49 +0000

[...] use as a taco stand-in – hence the citation marks in “tacos”! I made them using this recipe. And they did the job [...]

By: Izzy

Izzy — Mon, 29 Aug 2011 13:56:10 +0000

I was just wondering. Won’t the phytic acids be in the liquid portion and since you can’t rinse the flour anymore, then we’ll be essentially eating the bad stuff too right? I’m confused. Sorry if this sounds like a weird question. LOL

By: sage

sage — Wed, 02 Feb 2011 03:16:25 +0000

This is exactly the recipe I was looking for. I liked how they turned out, but they were WAY darker. The batter was almost a dark blue and the cakes the same. Is it because I used pre-ground (Bob’s)?

By: Michelle

Michelle — Wed, 19 Jan 2011 22:57:29 +0000

Ahhh, thanks so much!

By: Shannon

Shannon — Wed, 19 Jan 2011 18:01:21 +0000

Michelle – You could use any type of milk, but one that is soured or acidic from a culture is a bit more helpful in neutralizing phytic acid. The toasting element is simply there because the type of buckwheat I had on hand was already toasted, so I’m not sure it’s necessary.

By: Michelle

Michelle — Wed, 19 Jan 2011 17:14:31 +0000

Could this be made with raw milk that’s not soured yet?
Is toasting the buckwheat necessary?
Thanks!

By: Buckwheat Pancakes « Delight

Buckwheat Pancakes « Delight — Tue, 07 Dec 2010 19:14:06 +0000

[...] have made a few minor adjustment to the original recipe on Nourishing Days. While the soaking method does require that you plan a day ahead, I think that it is probably the [...]

By: KathleenK

KathleenK — Mon, 22 Nov 2010 12:42:02 +0000

We love buckwheat pancakes. Before healing my body with the SCD diet, I was sensitive to eggs, dairy, and gluten. I’d soak buckwheat flour with water and a little vinegar overnight and add baking powder in the morning. We later found soaking in kefir or sour milk overnight eliminated the strange “metallic” taste from the flour. Now I have a grain mill and grind it fresh. No more strange metallic taste. Maybe we’ll make buckwheat pancakes tomorrow!

By: Shannon

Shannon — Thu, 07 Oct 2010 17:37:26 +0000

Melanie – I would do the recipe with the whole groats and grind them with the liquid before soaking. This will break it down better than soaking the whole groats before grinding.

By: melanie

melanie — Thu, 07 Oct 2010 13:26:14 +0000

Do you think this recipe would still work by soaking the whole groats overnight? I have whole groats and no grain grinder, but I’m wondering if the long soaking would cause them to break down a bit. Or perhaps a run in the food processor or blender after the soak might work. Anyway, I’ll give it a try since I have some sour raw milk to use up.