The following information is from HERE:
"What is buckwheat?
Technically, buckwheat is not a grain. It's not even related to wheat (which I didn't know). It is a seed, from the rhubarb family, but one that can be used in a wide range of recipes in a manner similar to wheat. The people of China and Jap
an, where it originated, have reaped its health benefits for centuries, but it remains relatively new to the U.S.
Benefits of Buckwheat:
Buckwheat is quite a nutritional powerhouse. Since it is not a wheat, it doesn't contain gluten, making it an ideal dietary option for those who are gluten sensitive or who have Celiacs disease. It is high in fiber and protein, and is a good source of iron and magnesium.Magnesium helps the body's metabolism function effectively,
and a half cup serving of buckwheat contains a mighty 51 mg of the mineral, as well as .8 mg of iron and 3 g of protein, all for just 90 calories.
1 cup of buckwheat contains more fiber than a cup of oatmeal and a slice of whole wheat toast combined.
Here are two recipes I tried using buckwheat this past week and I loved them both...especially since I can't really have wheat, it was nice to have pancakes. Enjoy:
Upside Down Apple Cake
1 large sweet apple, peeled, cored and
cut in thin slices
2 t. cinnamon
2 T. Sucanat (or brown sugar)
1 medium banana, mashed
1/2 C. unsweetened applesauce
1 t. vanilla
2 T. pure maple syrup
1 T. ground flax seeds
3/4 C. almond milk
3/4 C. plus 1 T. raw buckwheat flour (process raw buckwheat groats in your blender until they turn into flour)
1 t. ground cinnamon
2 t. baking powder
1/4 t. baking soda
1. Preheat over to 350. Line a 10 inch spring form pan or pie plate with a circle of parchment paper; then grease both the pan and the paper to prevent sticking.
2. In a small bowl, combine the apple, cinnamon and Sucanat. Toss with a spoon until all the sliced are coated. Place the sliced in a single layer over the bottom of the pan.
3. In a medium bowl, mash the banan
a. Now whisk together the mashed banana, applesauce, vanilla, maple syrup, milk and ground flax seeds until combined. In a large bowl, sift together the remaining ingredients. Add the wet mixture and stir until well combined. Pour batter over the apples and smooth over.
4. Bake the pancake at 350 for 40-45 minutes until no longer runny in the middle. Cook completely and then loosen edged of ca
ke with a knife. Remove spring form and flip cake over onto a plate!
This serves four big pieces with each at about 200 calories, 2 g. fat, 39 g. carbs, 5 g. fiber, and 4 g. protein.
Buckwheat Pinole Pancakes
1/2 C. pinole (masa harina corn flour..B
ob's red mill sells it in a bag)
1/4 C. chia seeds
1/2 C. buckwheat flour (I used store bought..next time I will grind up the buckwheat groats)
1/2 t. salt
1 t. baking powder
1/4 C. applesauce
1 C. milk (I had to almost double this to get a good pancake consistency)
2 T. oil
2 T. agave
1 t. vanilla
Mix the dry ingredients together and whisk in the wet ingredients. Cooking on a griddle and enjoy! I keep these in the freezer and pull out as I need them. YUM!