Gluten is one major cause of disease. It destroys the inner lining of your small intestines, called villi, and make it hard or impossible to absorb nutrients in food, hence nutrient deficiencies galore. Simply put, gluten is a series of protein found in wheat, barley, some oats and if consumed very much, may lead to gluten sensitivity, gluten intolerance and even celiacs disease. Worse yet is that majority of Kenyans will eat refined and bleached sources of gluten, which has been hybridized to have more gluten for commercial purposes. White chapati, mandazi, bread (both white and brown), cakes, pastries are almost all made with white refined wheat flour which will obviously contain more gluten on an ounce per ounce basis vis-a-vis whole wheat.

Dairy is another silent killer. Don’t get me wrong, the raw milk that my dad used to drink from the grass-fed free range cow is healthy, in fact, it is medicine for some ailments. But when we raise cattle in pens/factory farming, and feed them grains like GM corn, then there is a problem. On top of that, the milk is pasteurized and homogenized, meaning it has been heated with over 1000 degrees Celsius of heat, nothing can survive this heat so you end up with dead food filled with pus and casein. Casein is a protein in cow’s milk, the same protein used to make glue, so if you just drank that packet milk, you just had some glue for breakfast, recipe for disaster. Also milk is responsible for turning a 20 KG calf into a 500 KG bul;l in just few months, when you drink that crap, you also get fatter faster, just like the steer.

Third is refined bleached sugar. This substance is devoid of nutrients but loaded with calories which simply get converted into belly fat and more fat in undesirable areas. The chlorine used to bleach the sugar also seeps into our system and causes more damage. This same sugar is responsible for blood sugar hikes and continuous consumption mostly leads to diabetes.

In the times of genetically engineered chicken, eating eggs does not seem like a good idea. Most commercial grade chicken are also fed and/or injected with growth hormones to make them fatter faster , hence why you are getting fatter faster when you consume inorganic eggs. I prefer organic free range eggs but since they are hard to find and more expensive  I prefer to substitute them with flaxseed flour. Eggs basically work as binding and in this case flaxmeal is a perfect substitute, even in baking recipes, just sub one egg with a tablespoon of flaxmeal, works like a charm. Without the flax or eggs, the pancakes will tear apart, we don’t want that do we?

Buckwheat Health Profile

  • Buckwheat is not in any way related to wheat, in fact it is a fruit of a vegetable related to rhubarb and sorrel. It is a complete protein with all essential fatty acids, vitamins, minerals, antioxidants, the same level as most vegetables. And of course it contains no gluten though if processed in the same mill that processes wheat, there could be some contamination.
  • Buckwheat regulated blood sugar in diabetics due to its moderately low GI of 54 and also reduces high blood pressure and inflammation. It also fills you up with loads of nutrients hence curbing food cravings so it is very good for weight loss.
  • Buckwheat also grows very quickly especially in the wild so there is almost never any pesticide/herbicide residue on this food, think organic.
  • This pseudocereal is also a prebiotic, populating your gut with good bacteria, key to good health.

So without further adieu, let’s get cooking,


  1. First boil 1.5 cups of water and steep 1/3 cup of dessicated coconut and simmer for 5 minutes.
  2. Blend this then strain with a cloth to get coconut milk.
  3. Mix 3/4 cup of buckwheat flour with 1/2 cup dessicated coconut, 1 tablespoon of flaxmeal and a pinch of salt and cinnamon powder.
  4. For the wet works, whisk the coconut milk with honey, some oil and then mix with the dry
  5. buckwheatbananaingredients.
  6. Mix everything together into a thick pancake batter and leave to sit for at least 30 minutes or ideally 2 hours for the flavors to mingle.
  7. Heat pan and then add some oil and a sprinkle of sorghum flour or maize flour to make the pan non-stick.
  8. Cook the pancakes by dripping 3 tablespoons of batter from the middle. Cook each side 3 minutes over medium high heat.
  9. Cover the pancakes in a hotpot to rest. Garnish with some banana slices and maple syrup/or honey and serve after 30 minutes with some organic hot chocolate, yuuuuuum