Pancakes are one of my favored special weekend breakfasts. Buckwheat pancakes with essential oils for added taste can be a great alternative to traditional pancakes! But with a tendency to having low blood sugar, I have to stay away from traditional pancakes.

Most pancakes and waffles are usually made from refined white flour. Especially when combined with syrup, they are very High Glycemic Index foods. Foods high in the glycemic index often cause a rapid rise in blood-glucose or blood sugar. This leads to excessive insulin production and a sudden drop in blood sugar. Energy crashes, along with mood, clarity of mind and strength.

For those with Low Blood Sugar, this recipe can be a wonderful way to still have that special treat while maintaining more balanced blood sugar levels.

Preparation:
Mix in a bowl;
2/3 cup Buckwheat Pancake Mix
3/4 cup Pure Vegetable Oil
2/3 cup Rice Milk, unsweetened
1 Tablespoon Blue Agave or adjust amount for Stevia
1-2 Tablespoons of Arrowroot Flour instead of Eggs
A Touch of Pure Vanilla Extract
2-6 Drops of Ocotea Essential Oil (add amount to suit your taste – Ocotea is an essential oil from Ecuador that is great for digestion, insulin levels and has a Cinnamon like flavor that is Yum!)

Mix the dry and liquid ingredients together until no longer lumpy.
Heat up the pan until the oil or butter is sizzling hot but not burning.
Drop in the batter to make 4-5″ pancakes.
For heavier pancakes use less liquid, for a lighter batter, use less arrowroot and more liquid.

This makes about 14 small pancakes. With these amounts of the ingredients, they were a bit heavy, but it is Oh so Yummy Tasting and it made One Heavenly Breakfast Treat!