The Revolutionary Pancakes
Ingredients
- 1 part buckwheat groats
- 1 part other gluten-free grain quinoa, millet and amaranth all work well
- about 2 parts water as needed
- Optional Additions:
- citrus zest such as lemon or orange
- vanilla
- coconut sugar or maple syrup
- spices such as cinnamon, cardamom, ginger, nutmeg, etc.
- fresh or frozen fruit bananas are delicious
- unsweetened desiccated coconut
- organic eggs
- tender greens such as spinach
- protein powder
Directions
- Soak buckwheat and other grain overnight in pure water with an acidic medium (such as apple cider vinegar or lemon juice). In the morning, drain and rinse well.
- Place grains in a blender with water equal to the volume of grains used (if you used 1/2 cup buckwheat and 1/2 cup quinoa, use 1 cup water). Blend on highest setting until smooth, and add more water if needed. The consistency should be like pancake batter: fluid and pour-able but not thin and watery. Add any other elements you’d like, but try to maintain the consistency – add more water if necessary.
- Heat a large skillet or griddle with just a little bit of coconut oil or ghee. When hot, pour desired amount of batter onto the skillet, wait until bubbles form on the top and the batter becomes almost opaque, then flip. I recommend starting the first batch off in a really hot pan, then lowering the heat slightly to cook the rest. No need to add fat to the pan after the first round – once the pan is hot enough the pancakes should cook without the need for any additional oil.
- Serve hot with desired toppings. Store leftovers in the fridge for up to three days. Freeze extras and reheat in a toaster oven before enjoying.
Notes
Makes 8-10 pancakes depending on the size
