Sprouted buckwheat pancakes
Pancakes, what’s not to love?
This might sound a bit fiddly but it’s really not. The buckwheat just needs a night to soak, so it requires a bit of forethought is all. This recipe is based on My New Roots Revolutionary pancakes, with a twist.
What I love about these is that they are really versatile, you can make them into crepes or thicker fluffy american style pancakes (which is how I tend to make them, as you can add more pancakes to a pan and thus serve hungry little people fast!).
Serves about 12 mini american style pancakes
Ingredients
overnight soaking
300 grams buckwheat groats
500 ml water
1/2 tsp fresh lemon juice
100ml kefir
batter
3 eggs
0.5 tbsp baking powder
pinch of salt
1 brown banana
1 tbsp ghee, coconut oil, butter
100ml water/kefir/yoghurt or milk of choice
0.5-1 tbsp cinnamon/cardamon*
Zest from a lemon*
Instructions
The night before you place all the soaking ingredients in a jar and leave on your kitchen counter.
In the morning you rinse the grouts and place them in a high speed blender. Blend until you get a smooth batter.
Heat a frying pan and pour a ladle of the batter into the pan, I can usually fit 3 into a large pan. Allow to fry for 2-3min, flip once the edges have become firm and there are small bubbles on the forming on the top side.
Eat with your favourite toppings of choice. Just remember to combine fiber, fat and protein to manage the blood sugar. You have the fiber and protein in the pancakes so you need some fat. My ideal top is maple nut butter (mic 1tbsp nut butter, 2 tbsp olive oil, 0.5/1 tbsp maple syrup), sliced banana, cacao nibs and dollop of greek or coconut yoghurt or as above in the photo - chia lucuma jam, with whipped vanilla cream.
