Soaked Buckwheat & Sorghum Pancakes |
These Soaked Buckwheat & Sorghum Pancakes are so delicious, once again my husband had to ask if they were gluten-free.
Another win for pancakes!
Soaked Buckwheat & Sorghum Pancakes |
As with wheat and other glutenous grains, gluten-free grains and seeds also contain the enzyme inhibitor phytic acid. This makes digestion and absorption of the minerals in grains and seeds hard for your body. By soaking, as in the sourdough process, the enzyme phytase is activated. This helps break down, reduce, or even eliminate phytic acid. Not only that, it also increases the vitamin content of the grain, in specific, the B vitamins.
Sorghum is lower in phytic acid than wheat, but lacks phytase. Buckwheat contains high levels of phytase, so adding it to the soaking helps break down the sorghum’s phytic acid. 
For more info on why grains should be soaked, check out Be Kind to Your Grains, by Sally Fallon and Mary Enig.
{Soaked Buckwheat & Sorghum Pancakes}
Free if gluten, eggs, dairy & sugar.
1 1/2 c. buckwheat flour
2 T. flax meal
3 c. water
1 T. baking powder
2 t. cinnamon
1/2 c. applesauce
The night before, combine buckwheat, sorghum, and flax in a large ceramic or glass bowl (don’t use metal or plastic). Stir in the water and cover with a tea towel or plastic wrap. The morning of, preheat a lightly greased skillet or frying pan. To the soaked flours add applesauce and cinnamon and stir until smooth. Sprinkle with the baking powder and mix until thoroughly combined. Pour 1/4 cupfuls of batter onto hot skillet and bake until browned on the undersides. Flip, and repeat with remaining batter.{This recipe is shared at Slightly Indulgent Tuesdays and Allergy Free Wednesdays.}