Buckwheat Buttermilk Pancakes (not gluten-free)

Nutritional Comment: Rutin is the superfood ingredient in buckwheat.
“Blood Flow: To start with, buckwheat is high in rutin, a glycoside (found also in citrus fruit), which reduces capillary fragility and could help prevent blood clots with its action, keeping capillary walls from leaking. In European tradition, it has been used to treat venous and capillary problems, because it tones the veins and helps prevent hardening of the arteries. Results of a controlled study indicated that it reduced edema (water retention), improved blood flow through the femoral veins, and enhanced capillary resistance.”  Summer 2017 issue of The Herb Quarterly magazine.

Adapted from Bouchard Family Farms

Ingredients

• 1/2 cup freshly ground organic buckwheat flour
• 1/2 cup freshly ground organic whole grain flour (spelt recommended)
• 1 cup full fat organic buttermilk 
• 1 pastured organic egg, lightly beaten
• 2 Tbsp softened coconut oil 
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp unrefined sea salt
  
  Soak flours in buttermilk in a warm place for 12 to 24 hours. Add remaining ingredients in order listed and beat with rotary beater until smooth. Thin to desired consistency with water. Cook on a hot, oiled griddle or in a cast-iron skillet. Pour batter from a large spoon or pitcher onto hot griddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break. Cook other side until golden brown. Serve with melted butter and maple syrup, sorghum syrup or raw honey. Enjoy!