From pillows to pancakes, people have used this amazing seed in a multitude of ways for millennia. That's right, this commonplace seed was first cultivated in inland Southeast Asia as far back as 6000 BCE.
Many people think that buckwheat is a cereal grain but actually, it's a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens.
Diets that contain buckwheat have been shown to lower the risk of developing high cholesterol and high blood pressure. Buckwheat is a good source of magnesium. Magnesium relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure which is excellent for a healthy cardiovascular system.
Health benefits of buckwheat include but are not limited to:
Lowers inflammation and cholesterol
Helps prevent gallstones
Contains disease-fighting antioxidants
Provides highly digestible protein
Contains essential amino acids - lysine and arginine
Improves digestion due high fiber content
Can help prevent diabetes due low glycemic index
Gluten free and non-allergenic
A diet which includes Buckwheat supplies essential vitamins and minerals such as
Buckwheat and Flax seed Pancakes
1½ cups buckwheat flour
1 tbsp ground flax seed
3½ tsp baking powder
½ tsp salt
3 tbsp melted coconut oil
1 egg, separated
1½ cups milk
1 tsp vanilla
In a medium bowl, whisk buckwheat flour, flax seed, baking powder, and salt.
Whisk in coconut oil, yolk and, milk
In a small bowl lightly beat egg white and vanilla. Gently fold into batter.
Heat a large skillet over medium heat. Lightly coat with coconut oil.
Pour ¼ cup of batter into the hot skillet. Once the bubble that form on the edges on the pancake look dry (about 1-2 minutes), gently lift one side using a thin spatula. If it is golden brown, flip and cook on the other side for another 1-2 minutes.
Serve warm with pure maple syrup, fresh fruits, and a sprinkle of cinnamon!