Buckwheat Pancakes

These pancakes are much more filling than the traditional fluffy variety made with refined carbohydrate. Since their base ingredients are a combination of flaxseed, hemp, and pseudo-grains, they are packed with nourishment.

Following the Thrive Diet principle of cooking only at low heat, and since these pancakes contain essential fatty acids that are destroyed at high heat, they are cooked at a low temperature.

Baking powder and baking soda have been added to this recipe to make them fluffier, but if you prefer denser pancake, omit them.

Agave nectar is a good alternative to maple syrup as a pancake topping.

1 cup buckwheat flour

1/4 cup ground flaxseed

1/4 cup hemp flour

2 tsp. baking powder (optional for fluffier pancakes)

1 tsp. cinnamon

1/2 tsp. nutmeg

1 banana

2 cups water

1/2 cup barley flakes (or buckwheat, sprouted or cooked)

In a bowl, mix buckwheat flour, flaxseed, hemp flour, baking powder, cinnamon and nutmeg. In a food processor, process the banana and water while slowly adding the dry ingredients until mixture is smooth. Stir in barley flakes with a spoon or spatula.

Cook as directed.

Makes 2 large servings

from The Thrive Diet by Brendan Brazier, p. 211-2