Buckwheat pancakes with molasses

Galette sarrasin served with fancy molasses
Galette de sarrasin served with blackstrap molasses

I haven’t met many people familiar with buckwheat pancakes or “galette de sarrasin” as we called it when I was growing up. It’s definitely one of my favourite breakfast options. To some, it may be an acquired taste but I always loved its strong and unique flavour even as a kid. It wasn’t until recently that I discovered it also has impressive health benefits.

A few fun health facts about buckwheat:

  • It is not a grain but actually a seed.
  • It is gluten-free and non-allergenic.
  • It ranks low on the glycemic scale.
  • It has more protein than most grains.

The pancake is sweetened with blackstrap molasses, which has its own nutritional value. Unlike refined sugar, this sweetener is rich in vitamins and minerals. (Side note: I actually put way more molasses than pictured above!)

Ingredients

  1. 1 ¾ cups of water
  2. 1 cup of buckwheat flour
  3. ½ tsp of baking powder
  4. Pinch of salt
  5. Blackstrap molasses (to serve)
  6. Butter (to serve)
  7. Cast iron skillet

Instructions

Pre-heat skillet on medium heat. Mix all ingredients in a bowl and start with a small pancake as a test. Sometimes, the first pancake sticks to the pan and doesn’t turn out but the next one will. Pancake is ready to flip when it bubbles and the edges start curling up. Spread some butter on top (optional) and pour blackstrap molasses. Makes about 8 thin pancakes. 

For some reason, I always feel really good after eating “galette”. Never too full, but satiated for a long time. Must be the health benefits…

Enjoy!

M.

 

 

 

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