Soba noodles are brown in color and have a nuttier flavor than a white noodle. It is not a grass plant (aka a cereal plant), but a plant related to rhubarb and sorrel with a grain-like seed–– fagopyrum esculentum for you discerning plantheads.Īs for the taste, you’re probably most familiar with buckwheat via soba noodles ( soba is “buckwheat” in Japanese). That said, the buckwheat pancakes in these photos were made with 100% buckwheat flour.īuckwheat is quite different from common wheat. If you like a more mild buckwheat flavor, you can vary the amount you use and substitute whole wheat or all-purpose flour for a milder taste and fluffier texture. It is also packed with protein and antioxidants, which has led some to classify it as a superfood!īuckwheat pancakes are not only nutritious, they are also delicious! Buckwheat has a nice nutty flavor perfect in a pancake-great with maple syrup and a generous pat of melted butter. The taste buds don’t lie-buckwheat is rich in dietary fiber, with a slightly lower glycemic index than whole wheat. One of the first comments from the family after trying Buckwheat Pancakes for the first time was how healthy they taste. But these Buckwheat Pancakes are a great way to switch up your usual morning fare. Of course, I enjoy a good traditional flapjack (over the years, our family has collected our go-to recipes for Apple Cider Pancakes, Peach Pancakes, and Blueberry Pancakes ). While I consider myself a somewhat healthy eater (though I do enjoy a good heaping bowl of pork belly), I’m not one for eating healthy food only for the sake of being healthy! So for me, Buckwheat Pancakes are one of my favorite breakfasts not just because they’re healthy, but because they’re a win-win on taste and nutrition.
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