Low Histamine Buckwheat Pancakes

Low Histamine Buckwheat Pancakes

Note, this is not vegan, though it is very easy to convert to vegan. Due to increasing allergies to eggs among the population,  we avoid them in our baked goods, which can be a bit tricky since eggs make cakes and pancakes nice and fluffy.

These are naturally gluten free because we are using 100% buckwheat. The arrowroot powder is necessary in the vegan egg to help buckwheat pancakes retain their structure. Notice that this is not 100% vegan as we do use goat yogurt. This is due to the many healing cultures, probiotics and minerals found in goat milk. Goat yogurt is tolerated by most of my sensitive clients. To make into a vegan option, goat milk  can be substituted for a thicker milk such as almond or oat milk. (Oat milk is preferred).

• 1 cup buckwheat flour
• 1 ½ teaspoons coconut sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ¾  cups goat milk yogurt
• ½ cup nut milk (we prefer cashew)
• Vegan egg (arrowroot and water)
• ¼ teaspoon vanilla extract
• 1 tablespoon unsalted gee or coconut oil, or as needed

1) Preheat skillet:
Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.

2) Make pancake batter:
Make vegan egg and set aside

Whisk together the dry ingredients—the flour, sugar, salt, baking soda—in a large bowl.
Pour the melted ghee over the dry ingredients and start stirring.

Stir vegan egg into the ½ cup goat yogurt and combine with ½ cup nut milk and mix.  Add this mixture to the dry ingredients, then slowly add in the rest of the goat yogurt as needed to get to the right consistency for your batter (you may not need all of the goat milk, but I usually do..) Stir only until everything is combined. Do not over-mix! A few lumps are fine.

*Let rest for 5-10 minutes. I occasionally make this the night before and allow it to rest overnight on the counter.

3) Ladle batter onto hot pan:

Put a small amount (a half teaspoon) of vegetable oil on the pan or griddle and spread it around with a paper towel to coat.

Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. (P.S. 1/4 cup measuring cup will ladle about a 4-inch pancake.) Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on this first side.

4) Flip pancakes over to other side:
Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.

5) Keep finished pancakes warm:
Keep your pancakes warm on a rack in the oven set on “warm,” or stack them on a plate and cover with a towel as you make more. Spread more oil on the pan as needed between batches of pancakes.

6) Enjoy with ghee and maple syrup or some quark and fruit 🙂

*Vegan egg: Mix 2 tablespoons of arrowroot powder and 3 tablespoons of water ahead of time to allow the mixture to congeal. Let sit for a minimum of 5 minutes before using.