Many people have ailments and symptoms related to food intolerances which contribute to weight related problems and they are often unaware that this is the reason.  Such symptoms include bloating, gas, cramping, diarrhoea, constipation to name a few.

Wheat is a highly allergenic grain and in my daily practice many people have signs and symptoms of wheat intolerance.  In very simple terms the bowel is irritated by the wheat which can create inflammation, and contribute to weight problems because of poor absorption of nutrients.  Dairy is another common food intolerance offender for similar reasons, and since these two items constitute the main ingredients in pancakes  I thought that as a bit of light relief this week that I would let you have some ideas for how to make some delicious pancakes for pancake day  – allergy free and less calories too!

Buckwheat is a plant cultivated for its triangular grains. Unlike most other grains, it's not a grass but a plant crop. That means it has broad, spreading leaves; it also has lacy white flowers. 

While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. Buckwheat flowers are very fragrant and are attractive to bees that use them to produce a special, strongly flavoured, dark honey.  It is a good quality plant source of protein as well as magnesium and manganese.  Buckwheat is commonly sold as a dark flour, buckwheat gets its colour from husks that are left behind during the milling process. This grain is usually included in a variety of types of flour mixes, like pancake and waffle mix. Plain buckwheat, perhaps for baking bread, is also available. Buckwheat is also sold in whole or cracked form for use in breakfast cereals or to add texture to breads and other baked products. It has a distinctive nutty flavour that can be quite pleasing to the palate, especially when contrasted with other, more mild flours/grains.

Nutritionally, buckwheat is generally considered to be quite healthy. It does have a high fat content, and therefore requires special handling because it can go rancid. Drying buckwheat completely helps to reduce this problem, and according to some, is thought to be well worth the effort for the grain's other nutritional values, including high fiber and protein content. Buckwheat should be stored in a cool dry place, or refrigerated in hot weather, to prevent spoilage. However, eaten excessively it too can become  a potential allergen so use in balance with other grains.

Buckwheat Pancakes (makes 12 8cm pancakes)

300g buckwheat flour (or 200g buckwheat and 100g wholemeal flour)

2 tsp bicarbonate soda

Finely grated zest from 1 lemon

3 medium eggs

284ml oat milk

Stir the flour bicarbonate of soda and lemon zest together.  Make a well in the centre and add the eggs and milk and using a hand whisk blend until the mixture coats the back of a spoon.  Leave to rest for 30 minutes if possible.

Using a little olive oil or coconut butter in a small frying pan, pour a ladle full of the mixture onto hot oil and run the mixture around the pan until it is nice and thin and covering the base of the pan.  After 2 minutes, flip the circle over and repeat on the other side.  Slip the pancake onto a plate and choose one of the delicious fillings before enjoying.

Or 

Invent your own.  Happy Pancake Day!