Samuel actually first discovered it when we were in a health food store getting some high gluten flour (shudder) for his bagels.
"Hey, do you want to get this?" he asked, throwing a bag of buckwheat on top of his armfuls of wheat flour.
I recoiled in horror and then swatted it to the ground, "Are you trying to poison your wife?!"
"It says gluten free on it."
As it turns out, he was not trying to murder me. Buckwheat actually has no relation to wheat and therefore was stupidly named. It's actually not even a grain. But it is loaded with all kinds of nutrients and health benefits, not to mention, amazing flavor.
As soon as I first made a buckwheat pancake the next day, I was amazed. I messaged my (also gluten free) Dad, telling him about my amazing new discovery.
The reply was, "Just ordered some."
So decided to make a recipe for him so that when the package comes he's not standing there with four bags of buckwheat in his hands not knowing what to do.
The first pancake I made was 100% buckwheat flour. It was awesome, but the nutty buckwheat flavor (as delicious as it is) was a little too powerful. I knew right away that the sweet, hearty flavor of oats would be the perfect thing to soften it up. And of course some dark chocolate and bananas never hurt either.
I don't really feel bad for the obnoxious amount of chocolate chunks I put in these. I think I read somewhere once that dark chocolate is good for you.
Yeah, I think it said it's even more healthy than vegetables. I'm pretty sure it said that.
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