Despite its name, buckwheat is not a member of the wheat family at all but a gluten-free seed-like grain. It is high in vitamins and minerals and when soaked, as in this recipe, makes a delicious and nutritious pancake.
Buckwheat has a lovely nutty flavor and makes these pancakes not only hearty and filling, but much more interesting than run-of-the-mill white flour pancakes. The soaking process allows the acids in the cultured dairy help to break down the grains, making the pancakes softer and the grain more digestible.
Mix buckwheat flour and buttermilk or kefir until flour is well moistened. Cover and soak for 12-24 hours. The longer the better.
In the morning, preheat pan over medium-low heat.
While pan is heating, mix all other ingredients into buckwheat flour/dairy mixture. At this point it may be very bubbly, like a sourdough starter. Stir it down a bit, just to take a little air out of the batter.
Add coconut oil or butter to preheated pan.
Ladle 3 tablespoons batter into pan for each pancake. Cook 3-5 minutes or until bubbles pop and the top dries out just a bit. Flip and cook for 2 minutes more on the other side, or until nicely browned.
Serve with plenty of butter and your choice of sweetener: homemade jam, syrup, molasses, molasses-honey spread, or raw honey.