Buckwheat Pancakes (Inspired by The Long Winter)

Buckwheat Pancakes

By Katie Mae, of Nourishing Simplicity

Fluffy buckwheat pancakes dripping with butter and brown sugar syrup are the perfect winter breakfast.

The Little House Books by Laura Ingalls Wilder are near and dear to my heart. My mom had read the series twice through to us by the time I was eight and I read them as my first “big books” when I was nine. To this day they are my favourite children’s series.

I love the stories Laura wove of her family’s adventures and trials as pioneers, making their stamp in history.

I am and always have been drawn to the passages about the food they prepared. The stories are a traditional foodie’s dream as they transport you back to a day when it was common knowledge that cows should eat grass that produces rich yellow cream, that freshly rendered lard should a kitchen staple, and that white sugar is only for special treats.

Over the years, I have created many recipes inspired by Laura’s famous classics such as lemonade, sourdough biscuits, and corn meal mush. One I recently added to my repertoire is buckwheat pancakes. Buckwheat pancakes were a meal that Laura’s future husband Almanzo and his brother Royal served Pa when he braved the bitter cold in the book “The Long Winter” to buy wheat for his starving family.

Almazno and Royal were eating supper. Almazno had stacked the pancakes with brown sugar and he had made plenty of them. Royal had eaten halfway down his stack, Almonzo was nearing the bottom of his, and one tall stack of two dozen pancakes, dripping melted brown sugar, was standing untouched when Pa knocked at the door.

“Come in, Mr, Ingalls! Sit up and gave some pancakes with us!” Royal invited him.

“You boys certianly live in the lap of luxury,” Pa remarked. The pancakes were no ordinary buckwheat pancakes. Almazno followed his mother’s pancake rule and the cakes were light as foam, soaked through with melted brown sugar”

The Long Winter by Laura Ingalls Wilder

I may not know Mother Wilder’s secret but these delightful buckwheat pancakes are still light as foam. The lightness comes from the overnight soaking, and the baking soda interacting with the acid in the yogurt (or other soaking medium).

Buckwheat pancakes have a decided tang that comes from the grain itself. For this recipe, I used  part freshly ground buckwheat and part freshly ground whole wheat flour. You can use only buckwheat for a gluten-free option but the pancakes will not be a light. These are perfect paired withAlmanzo’s favourite fried apples and onions and breakfast sausage.

Fix yourself a plate and dive in while enjoying the warmth of your home, instead of a tiny claim shanty like Laura’s family lived in.

Resources:

(Amazon links are affiliate) 

Buckwheat Pancakes Inspired by The Long Winter

Ingredients:

  • 1 1/2 cups buckwheat flour
  • 1 cup whole wheat flour
  • 2 cups yogurt/buttermilk/dairy kefir/coconut milk kefir
  • 1 cup water
  • 2 eggs, beaten
  • 2 tablespoons sucanat (or unrefined sweetener of choice)
    1 teaspoons baking soda
    1/2 teaspoons unrefined salt

Directions:

1, In a large mixing bowl combine the two flours, yogurt, and water. Mix thoroughly and cover with a cloth. Allow the batter to set on the counter for 12 to 24 hours.

2. Add the sucanat, eggs, baking soda, and salt to the batter. Mix until smooth.

3. Heat a large skillet (preferably cast iron) over medium heat. Pour the batter on the skillet to create the size pancakes desired.

4. Allow the cakes to cook for about two minutes or until bubbles form over the cake. Flip the cake and cook on the other side for about one minute.

5. Repeat until all the batter has been used.

For The Love of Food and Books- Buckwheat Pancakes Inspired by The Long Winter
 
Author:
 
Ingredients
  • 1½ cups buckwheat flour
  • 1 cup whole wheat flour
  • 2 cups yogurt/buttermilk/dairy kefir/coconut milk kefir
  • 1 cup water
  • 2 eggs, beaten
  • 2 TBS sucanat
  • 1 tsp baking soda
  • ½ tsp unrefined salt
Instructions
  1. In a large mixing bowl combine the two flours, yogurt, and water. Mix thoroughly and cover with a cloth. Allow the batter to set on the counter for 12 to 24 hours.
  2. Add the sucanat, eggs, baking soda, and salt to the batter. Mix until smooth.
  3. Heat a large skillet (preferably cast iron) over medium heat. Pour the batter on the skillet to create the size pancakes desired.
  4. Allow the cakes to cook for about two minutes or until bubbles form over the cake. Flip the cake and cook on the other side for about one minute.
  5. Repeat until all the batter has been used.

 

London Fog: Earl Grey Latte

A delicious, creamy, dairy-free Earl Grey delight that is perfect for a chilly or rainy day. Warms you down to your toes. Paleo and AIP-friendly. The perfect treat for an overcast day! – The Nourishing Gourmet

The full flavor of Earl Grey tea is enhanced with vanilla and steamed coconut milk for an amazing dairy-free tea latte. With grey skies above and a chilly rain falling, this seemed fitting and appropriate for a delicious hot drink when I was first introduced to it. Now when the day seems a little depressing, I turn to this special drink for a pick-me-up for both my spirits and energy. It helps so much! It’s also AIP compliant.

On a cold drizzling day I was looking for a place to have a cup of tea while I wrote, and I ended up seeing London Fog on a menu as a new item to try. I’m so glad that I did! This drink originated in Canada, where weather can be chilly during the winter, and this is just the right type of drink to enjoy on a grey afternoon or morning.

Earl Grey has always been a favorite tea of mine, but I never thought to make it into a tea latte. For those who like variety from coffee, or who don’t indulge in coffee, this drink gives you the frothy milky experience without coffee beans. I truly do love it. Another tea latte recipe is this Pumpkin Chai Latte recipe. Yum!

What makes a London Fog

To make a London Fog you need a couple of ingredients – Earl Grey tea, vanilla, sweetener of choice,  and milk of choice. Of course, you could use regular milk in this recipe with no problem. I’ve made mine dairy-free with the use of coconut milk, which is also AIP (Autoimmune Protocol Diet) safe. Another dairy-free option, though not AIP, would be homemade almond milk – very creamy and decadent. Some of the local shops in my area also use homemade coconut milk in their dairy-free lattes, and I plan on trying that too!

(Below links are affiliate).

A couple of notes on ingredients:

  • To be fully AIP, I use this gum-free Coconut Cream.
  • Also, my understanding is that for AIP recipes, you should use an alcohol-free vanilla extract .
  • Loose tea is always going to give the best flavor. Though I also tested this recipe with this brand of organic Earl Grey. I liked using heaping portions of loose tea, or double bags of Earl Grey as I like a strong cup of tea.
  • Honey makes a perfect sweetener for this drink! The two teaspoons give a very nice sweetness to make this a special drink – especially for those of us who are used to unsweetened teas. In fact, with the natural sweetness of the coconut milk and vanilla, you could get away with using less. However, I will admit that the cup I had at my local shop used much more honey, so sweeten to taste, as desired.

A delicious, creamy, dairy-free Earl Grey delight that is perfect for a chilly or rainy day. Warms you down to your toes. Paleo and AIP-friendly. The perfect treat for an overcast day! – The Nourishing Gourmet

London Fog: An Earl Grey Latte

Ingredients:

  • 1 (or 2) tea bag, half a cup of water, 2-3 brew time
  • ¼ cup each water and coconut cream, or 1/2 cup of coconut milk or milk of choice
  • 2 teaspoons honey
  • ½ teaspoon vanilla

Instructions

1. Brew tea according to the directions for you tea (it can vary a bit) in about ½ cup of water. I like a stiff cup of tea, so I brew on the longer side and do heaping servings of loose tea or double tea bags.

2. While the tea is brewing, heat your milk of choice in a small saucepan along with the honey over medium heat. Using a wide whisk, whisk the milk as it heats until it is just hot. Remove from heat and add vanilla extract. Remove tea bags from the cup, and pour the steamed milk into the cup. Enjoy.

London Fog: Earl Grey Latte
 
Serves: 1
 
Ingredients
  • 1 (or 2) tea bag, half a cup of water, 2-3 brew time
  • ¼ cup each water and coconut cream, or ½ cup of coconut milk or milk of choice
  • 2 teaspoons honey
  • ½ teaspoon vanilla
Instructions
  1. Brew tea according to the directions for you tea (it can vary a bit) in about ½ cup of water. I like a stiff cup of tea, so I brew on the longer side and do heaping servings of loose tea or double tea bags.
  2. While the tea is brewing, heat your milk of choice in a small saucepan along with the honey over medium heat. Using a wide whisk, whisk the milk as it heats until it is just hot. Remove from heat and add vanilla extract. Remove tea bags from the cup, and pour the steamed milk into the cup. Enjoy.

 

Peppermint Hot Carob

Peppermint Hot Carob: Sweetened with maple syrup, and dairy-free! A delicious caffeine-free drink that's great right before bed. Yum! -- The Nourishing Gourmet

Frothy and rich, this peppermint flavored hot carob drink is a delicious and soothing way to end the day. Since it’s caffeine-free, it’s great for having at nighttime, or for serving to children. Made with rich coconut milk or cream, it’s dairy-free deliciousness!

Carob is an antioxidant-rich food and has been cultivated for thousands of years. Many think of it as a “chocolate alternative”, but as a chocolate-lover myself, I find it better to think of it as its own distinctive flavor.

However, having said that, once you add the peppermint extract to this recipe, you could easily think that you are drinking peppermint hot cocoa!

If you prefer, feel free to use homemade almond milk too.

Ingredients:

(Affilate links)

Other Hot Drinks: Chai Latte Powder and Coconut Ginger Apple Cider

OTHER 12 DAYS OF CHRISTMAS POSTS:

Peppermint Hot Carob

  • 1 cup of coconut milk (or ½ cup of coconut cream and ½ cup of water)
  • 1 tablespoon carob powder
  • 1 tablespoon maple syrup or honey (for less sweet option, use 2 teaspoons. You can also substitute stevia extract)
  • ½ teaspoon vanilla extract
  • 1/4 – ½ teaspoon peppermint extract  (I love peppermint, so I really add a lot, but a reader emailed to say it was much too strong for her – so start with a scant 1/4 teaspoon, and add more only if desired).

1. Combine coconut milk carob powder and sweetener in a blender, and blend until smooth.

2. Pour into a pan, and heat over medium-high heat, until just barely simmering. Remove from heat and add the two extracts.

3. Enjoy!

Optional Topping Ideas: Homemade Honey-Sweetened Marshmallows or Coconut Whipped Cream

Peppermint Hot Carob
 
 
Ingredients
  • 1 cup of coconut milk (or ½ cup of coconut cream and ½ cup of water)
  • 1 tablespoon carob powder
  • 1 tablespoon maple syrup or honey (for less sweet option, use 2 teaspoons. You can also substitute stevia extract)
  • ½ teaspoon vanilla extract
  • ¼ - ½ teaspoon peppermint extract (I love peppermint, so I really add a lot, but a reader emailed to say it was much too strong for her - so start with a scant ¼ teaspoon, and add more only if desired).
Instructions
  1. Combine coconut milk carob powder and sweetener in a blender, and blend until smooth.
  2. Pour into a pan, and heat over medium-high heat, until just barely simmering. Remove from heat and add the two extracts.
  3. Enjoy!

 

Instant Chai Latte Powder- A great DIY gift (dairy-free option)

DIY Healthy Chai Latte Powder - Lovely to hand on hand for afternoon tea times, or makes a great gift! -- The Nourishing Gourmet

This creamy, foamy, hot beverage epitomizes pleasure for many tea drinkers. Even those who enjoy coffee have a hard time resisting the sweet comforting spices, ones we smell first and then savor as we taste them. During the holidays the incense and flavors of chai are even more nostalgic and pleasing: the familiar flavor of cinnamon, the healthy bite of ginger, the peppery quality of allspice, and the earthy excitement of cloves, the subtle exotic presence of cardamom, and the pungent, almost bitter flavor of nutmeg.

We’ve all seen instant chai powder at the grocery market. But most instant drink powders contain refined sugar, hydrogenated oils and overall, less than healthful ingredients. These are unnecessary. Whole foods, full of nutrition + a spice or coffee grinder quickly makes this dreamy, creamy drink into a real food reality!

One main difference? There will be settling with this real tea version. If you wish to avoid this, simply steep the drink for 3-5 minutes, once blended; then pour through a strainer into your cup.

DIY Healthy Chai Latte Powder - Lovely to hand on hand for afternoon tea times, or makes a great gift! -- The Nourishing Gourmet

NOTES ON INGREDIENTS:

There are two approaches to this recipe: either buying a high-quality mix of bulk chai spices or measuring them out individually. Both create pretty much the same outcome, although whole spices ground fresh are more flavorful. The choice depends on your preferred sourcing.

For example, Mountain Rose Herbs has an excellent chai blend. If you like ordering from them, their mixture works perfectly for this recipe. You can also order through our affiliate Amazon this Frontier Organic and Fair Trade Chai blend . One recipe option uses this measurement.

However, if you have most of what you need already, and you only need a couple more spices to get started, I give the quantities below for measuring the spices separately.

This recipe can be made with whichever milk you like best. Instead of using powdered milk, as most factory-made chai latte blends do, this recipe uses milk instead of water to create your latte. Choose raw milk, goat milk, coconut milk, nut milk, whatever suits your diet. All will work well and taste great.

Regarding the tea, you can also choose which tea suits you best: black tea, decaffeinated tea, or red rooibos. All blend beautifully in the spice grinder, creating this instant tea delight!

NOTES ON EQUIPMENT NEEDED:

I tried out few spice grinders before landing on (affiliate) my favorite . If you have a coffee grinder at home, it is likely the only tool you’ll need. The recipe requires a fine powder. I purchased my grinder just for this recipe and am excited to have it from this point forward, finally a spice grinder in my very own kitchen! If you don’t have one yet, they are inexpensive and effective, so nice to have on hand.

INSTANT CHAI LATTE POWDER
Makes approximately 1-1/2 cups powder or 8-16 oz. servings of Chai Latte
Recipe can be doubled

  • 2/3 cup loose black tea or rooibos (this will measure out to slightly less than 1/2 cup tea powder, once blended in spice grinder)
  • 1/2 cup coconut sugar (or substitute granulated sweetener of choice; or add honey to taste at the time of serving)
  • 1/2 cup collagen or gelatin (optional)
  • 2 tablespoons whole spice chai blend
    -OR-
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon each: allspice, cardamom, cloves, and nutmeg (these spices can be measured once powdered)
  1. Place 12 oz. hot milk of choice and 1 tablespoon Instant Chai into a blender.
  2. Blend 12 seconds on medium speed. Serve and enjoy.

Bulletproof Variation- Use hot water and 2 tablespoons butter or coconut oil, in place of hot milk.
Iced Latte Variation- In warmer months, use collagen instead of gelatin. Blend cold milk with spices. Pour, strained, over ice.

Instant Chai Latte Powder
 
 
Ingredients
  • Makes approximately 1-1/2 cups powder or 8-16 oz. servings of Chai Latte
  • Recipe can be doubled
  • ⅔ cup loose black tea or rooibos (this will measure out to slightly less than ½ cup tea powder, once blended in spice grinder)
  • ½ cup coconut sugar (or substitute granulated sweetener of choice; or add honey to taste at the time of serving)
  • ½ cup collagen or gelatin (optional)
  • 2 tablespoons whole spice chai blend
  • -OR-
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon each: allspice, cardamom, cloves, and nutmeg (these spices can be measured once powdered)
Instructions
  1. Place 12 oz. hot milk of choice and 1 tablespoon Instant Chai into a blender.
  2. Blend 12 seconds on medium speed.
  3. Serve and enjoy.