Some time ago I introduced buckwheat* into my diet. As I have mentioned previously, I have PCOS, and Insulin Resistance as a result of that. There is no cure for PCOS, it is a lifelong condition that is very difficult to manage. While I would never advocate cutting food groups, partaking in fad diets or the latest, and more often than not ridiculous, detox trends (we have internal organs that a perfectly capable of detoxing!), I do advocate doing what is right for you, in particular if you are trying to manage a medical condition.
I would love to say I eat what I want when I want, however I don’t, if I do I can see an immediate change in my PCOS symptoms. I have spoken before about sugar; sugar and PCOS are not good friends. I know there are people who will tell you all sugar is sugar, which it is, and when it enters your body it’s all the same. This is the little bit I don’t agree with it, of course I am not an expert, just a woman trying to manage a horrible condition, but for me your everyday white sugar and half the amount of low gi coconut sugar have very different effects on me.
This leads me back to Buckwheat. It is commonly known that foods with a low gi* are preferable for women with PCOS. Buckwheat has a low gi, but not only that, buckwheat may moderate blood sugar levels making it a good choice for someone with Insulin Resistance. In fact, buckwheat hosts a whole host of health benefits and, despite it’s name, is actually gluten free which makes it a good choice for coeliacs too.
Now, onto the recipe. Any of you who follow me on Instagram will know how much I love my breakfast, it is my favourite meal of the day and I love experimenting with pancake recipes.
These are big, fluffy, filling and delicious. My preferred toppings are fruit based, feel free to experiment with what you like. Let me know!
60g Buckwheat Flour
15g Coconut Flour
1/2 tsp Bread Soda
1/2 tsp Baking Powder
80ml Rice Milk
1 Large Egg
1 tsp Honey
1/2 tsp Vanilla Extract
Coconut oil for frying
Ingredient notes – Buckwheat & coconut flour can both be bought in your health food shop. I have used rice milk here, feel free to use your milk of choice.
- Add the buckwheat, coconut flour, bread soda, baking powder and salt to a bowl and stir them together.
- In a separate bowl whisk the milk, egg, honey and vanilla extract together.
- Pour the wet ingredients in to the dry and mix well.
- Heat a little coconut oil a pan and add scoops (or spoons, whatever you have to hand!) of the batter. Watch them for a few minutes and when bubbles start to appear flip them and cook for another minute or two.
- Serve these up with whatever toppings you like.
I am not a health professional and none of the information in this post is intended as nutritional advice, this is merely what is working for me in the management of my condition and where it’s at at the moment. The recipe on the other hand is really rather tasty and, food is food!