Sourdough Buckwheat Pancakes - Delicious, Nutritious, and Gluten-Free

I love sourdough because it works a bit of magic using the remarkable process of fermentation to make amazing foods.  I also love pancakes, and one of the great traditional pancake ingredients (though often overlooked in a day of refined flour and processed foods) is buckwheat!  Here is a recipe that combines two of my favorite things into a delicious and nutritious breakfast.

Despite the name, buckwheat is not related to wheat, as it is not a grass.  Buckwheat is more closely related to sorrel, knotweed, and rhubarb. It is becoming very popular for many good reasons.  It is a highly nourishing, energizing and delicious food that can be eaten instead of rice or the usual porridge.  Buckwheat has numerous health benefits. It is gluten-free, for those who are sensitive to gluten, and it makes an excellent substitute for other grains in the diet. Studies have indicated that consuming buckwheat may combat high blood pressure and high cholesterol. Also, buckwheat is low on the glycemic index so it doesn't lead to peaks in blood sugar levels. One study showed that women who consume an average of three servings of buckwheat per day have a 26% lower risk of diabetes than women who don`t. Buckwheat is also a complete protein and contains all the essential amino acids, as well as high proportions of manganese, magnesium and fiber. It also contains two flavonoids--quercitin, which supports healing in the body, and rutin which is an antioxidant, and may inhibit cancer. Rutin also strengthens the capillaries and circulation.

Here's how to make Sourdough Buckwheat Pancakes:

• 1 cup sourdough starter
• 1 cup buckwheat flour
• 2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 2 Tbs powdered milk
• 3/4 cup water
• 2 Tbsp vinegar
• 2 Tbsp vegetable oil

Mix dry ingredients, mix wet ingredients, mix together just until all ingredients are moist (some lumps are OK), cook on grill.

Try them with bananas and my Perfect Pancake Syrup!