Buffawheat Pancakes

This one is for you Dad!

Buckwheat Pancakes and Papaya


Joshua has found full confidence in his pancakes making abilities so we are keeping the streak going!  I grew up on buckwheat, aka buffawheat, pancakes.  There’s something about the texture that I find to be quite wonderful.  Slightly crispy on the outside with a nice soft inside.  I used one of Bob’s Red Mill recipes, Down-Home Buckwheat Pancakes.  In other words old school pancakes.  This recipe was awesome and healthy!

The sweetener  used in the recipe is molasses, something, unfortunately, I don’t have much experience using.  We used Plantation Brand Blackstrap Molasses.  The beauty in using molasses as a sweetener is it’s a significant source of iron, calcium, and potassium.  Why blackstrap molasses?  Blackstrap molasses is just one type of molasses, the dark liquid byproduct of the process of refining sugar cane into table sugar.  It is made from the third boiling of the sugar syrup and is therefore the concentrated byproduct left over after the sugar’s sucrose has been crystallized.

Blackstrap molasses is a sweetener that is actually good for you.  Unlike refined white sugar and corn syrup, which are stripped of virtually all nutrients except simple carbohydrates, or artificial sweeteners like saccharine or aspartame, which not only provide no useful nutrients but have been shown to cause health problems in individuals, blackstrap molasses is a healthful sweetener that contains significant amounts of a variety of minerals that promote your health.  Sounds pretty good right?

I’ve been wanting to experiment with ingesting blackstrap molasses on a daily routine, so now I have my chance.  I’ve been keeping up with drinking apple cider vinegar every night so now I’m going to add in some molasses every morning.  If you’re interested in learning about blackstrap molasses cures check out the information on earthclinic.com (my favorite website for learning to heal yourself).

Down-Home Buckwheat Pancakes
Contributed by Bob’s Red Mill Natural Foods 


  • 1 cup Buckwheat Flour
  • 1/4 tsp Sea Salt
  • 1 tsp Baking Powder
  • 2 Tb Molasses
  • 1 large Egg, well beaten
  • 1 cup Milk
  • 1 Tablespoon Vegetable Oil
  1. Mix together the ingredients until just wet.
  2. Spoon out or ladle out onto a medium hot griddle; cook until bubbles are well-formed around edges of pancakes; turn and cook other side.
  3. Serve with warm maple syrup and fresh fruit.

(Photo compliments of Julie Smith)

Leave a Reply

Your email address will not be published. Required fields are marked *