My Love for Buckwheat & Pancakes……


Having IBS (Irritable Bowel Syndrome) I experience flares, which can span a few days to a week. I experience many of the usual symptoms – bloating, nausea, indigestion and elimination issues. In Chinese Medicine we diagnose IBS as an imbalance between the Spleen (our major organ of digestion) and the Liver. We Acupuncturists call this wood (liver) invading earth (spleen). The Liver is responsible for the smooth flow of Qi (energy) around our body. The flow of Qi can be upset by emotions, especially stress leading to stagnation of Qi & Blood. The Spleen’s function of transforming and transporting food and drink can be easily affected by over eating especially late at night, excess consumption of fried, greasy, fatty foods, over consumption of cold-raw foods and predominantly too much worry. When the Spleen is weak, the Liver overacts on the Spleen causing IBS symptoms to arise.

When I’m feeling unwell with bloating, nausea, indigestion and a headache (just to add to the mix) the very thought of food and cooking up something isn’t always appealing, however if I don’t eat I feel worse. Being such a nutrition enthusiast, even on unwell days l am still very conscious of everything I put into my body to fuel and nourish it. On my “bad days” I want to whip up something quick & easy that doesn’t require too much thought but most importantly is nutritious. This is when I mix up PANCAKES. I absolutely love pancakes and in my opinion there’s definitely something comforting about them!!!

My flour of choice is always Buckwheat. I absolutely adore this flour and with so many nutritional benefits there are so many reasons to!!

* Despite its name, Buckwheat actually isn’t a grain. It’s not a grass at all but the fruit of a plant related to the sorrel & rhubarb family. Therefore if you are conscious about your grain consumption, Buckwheat gets the tick. It does not have the bran and germ that characterizers grains but the flavour, consistency and nutrient content are so much like that of a grain.

* Buckwheat is Gluten Free therefore wont cause any further gastrointestinal inflammation and is easily digestible.

* Buckwheat is high in protein. Actually the protein found in buckwheat has all 9 essential amino acids (meaning the body can’t manufacture them) making it a complete protein.

* Buckwheat is a great source of fibre, hence great for intestinal health.

* Buckwheat contains an amino acid called lysine that is important for tissue growth and repair.

* Its rich in Calcium, Iron, Vitamin E & B Vitamins, Magnesium, Zinc and Copper and lots of Potassium.

* Buckwheat being Magnesium rich means its great for relaxing muscle tension.

* Lowers Blood Pressure and Cholesterol

* Stabilizes blood sugar levels. This is due to the carbohydrate found in the flour being slowly absorbed by the body.

* Low in calories therefore great for those conscious of weight gain

* Buckwheat contains Rutin a chemical that strengthens capillary walls.


1/2 cup of organic buckwheat flour

1 teaspoon gluten-free baking powder

1 organic egg

1 cup of almond milk

coconut oil to pan fry the pancake batter


In a large bowl mix together the flour & baking powder. Add the egg and milk and whisk together well to remove any lumps in the batter. Leave the batter to rest for 10 minutes.

Heat up a skillet and place some coconut oil in. When the pan is nicely heated gently put in just under a ¼ cup of the batter in the pan to cook. Once the top of the pancake starts to bubble flip over to cook the underside.

Remove from the pan and keep warm while making the remaining pancakes.

I love to eat my pancakes with organic frozen berries, which I heat up in a saucepan with a little water. Over medium heat I bring the berries to a boil then reduce the heat to low to simmer for 10 minutes or so.

I serve my pancakes with the berry compote and some nut butter of my choice.


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