Sweet Buckwheat Stack

Red Bean Buckwheat Pancakes – A Nutritious and Fun Treat
The mild reddish hue of these pancakes comes from the blend of soaked red beans and buckwheat batter. This semi-raw version retains its full nutritional value, making it a wholesome choice for children to enjoy regularly. Preparing them was a delight, especially with kids eagerly running around, excited to taste the pancakes. Just add your favorite toppings and enjoy!

Gluten-Free & Easy to Make
You’ll love these quick and easy gluten-free pancakes! For this version, keep the pancakes thick and avoid spreading the batter too thin. Drizzle them with maple syrup or honey, and you’ll have both kids and adults savoring every bite.

? Learn how to make Buckwheat Pancakes

Stack Them High!
Spread hazelnut butter or any cream of your choice over each pancake.
Stack them as high as you like—but not too high if you want them to stay intact when cutting!
The inside looks amazing, and you can garnish with wild berries like blueberries, cranberries, raspberries, or any fruit of your preference.
What is Buckwheat?
Despite its name, buckwheat is not a type of wheat and is not related to cereal grains. Instead, it is a fruit seed related to rhubarb. A fast-growing, short-season crop, buckwheat thrives even in low-fertility or acidic soils and ripens within 10–11 weeks after sowing.

Buckwheat is incredibly versatile:

The whole seed is used in various dishes.
Ground buckwheat is turned into nutritious flour.
Buckwheat nectar is used to produce rich, flavorful honey.
The hulls that enclose the seeds are even used as upholstery fillers.
Now, Let’s Get Cooking!

Print Recipe

Buckwheat Sweet Stack

Serves: 4

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Ingredients

• 2 cups buckwheat flour
• 1 tablespoon baking powder
• 1/2 cup coconut sugar (or your preferred sweetener)
• 2 cups water

Instructions

1

Blend all ingredients until a smooth batter forms.

2

Pour 1/4 cup of thick batter onto a skillet to form each pancake.

3

Do not spread the batter; keep it thick for best texture.

4

Cook over medium-low heat.

5

When bubbles appear and holes form, indicating successful fermentation, flip the pancake.

6

When the edges turn slightly brown, flip the pancake.

Nutrition

• 300.0 Calories
• 65.0g Carbohydrates
• 0.0mg Cholesterol
• 1.0g Fat
• 6.0g Fiber
• 8.0g Protein
• 150.0mg Sodium
• 0.0g Trans fat