Buckwheat Pancakes
Gluten, Grain, Dairy, Egg, Nut and Sugar Free Makes 10 -12 pancakes Soaking Time: 6 hours Cooking Time: 20 mins
Buckwheat belongs to a group of foods commonly called pseudocereals. They are a seed that is used in the same way as a grain would. Dispite it’s name buckwheat is gluten free and is suitable for those eating gluten free. These pancakes are a great substitute for people eating gluten and grain free. This recipe vegan friendly and those following a paleo diet. The main dietary component of buckwheat is carbs, but protein and various minerals and antioxidants are also present. Try these pancakes, theyβre easy to make and are light and fluffy to eat, with a nutty taste. Top with your favourite berries or fruit and drizzle with raw honey or maple syrup.
INGREDIENTS:
- 1 cup Buckwheat Groats (hulled kernels) – soaked
- 3/4 cup Coconut Milk or filtered water
- 1/3 tsp of Bicarbonate Soda
- 1 Tblspn Apple Cider Vinegar
- 1 tsp vanilla (opt)*
METHOD:
- Soak the buckwheat groats in 2 cups of filtered water for 6 hours or overnight if possible.
- Strain and rinse buckwheat.
- Preheat oven to 75 degrees to keep pancakes warm whilst cooking.
- Add rinsed buckwheat to a blender with all other ingredients and blend until pancake consistancy.
- Heat a frypan on medium to high heat and add a small amount of oil to avoid sticking.
- Place two large spoonfuls of mixture into the heated pan and cook for about 3 minutes until small bubbles form on the surface of the pancake. You will know itβs ready to flip when about 3cms around the edge of the pancake is matte instead of glossy. Cook on the opposite side for 2 minutes, or until golden brown.
- Place onto a plate into the preheated oven.
- Repeat step 6 until remaining mixture has been used.
NOTES:
* Try adding in different spices in like cinnamon or nutmeg.
* These will keep in the fridge, and are ok to be eaten cold.