Wednesday, September 5, 2012
Whole Buckwheat Pancakes
These pancakes are made from the whole grain, not flour, making them much more nutritious and filling than your standard pancake fare. They're gluten free and can easily be made vegan if you choose. You can add anything you want to the mix (bluberries, bananas, cacao powder), my favourite addition being a tablespoon of green-tea powder. The original recipe came from my beautiful friend Clara, herbal master and creator of Elm botanicals.
2 cups of raw buckwheat grain (soaked for at least 2 hours or overnight)
2 eggs (substitute with a banana for a vegan version)
1 teaspoon of baking powder
Splash of your choice of milk (rice, soy, dairy)
*Optional extras: 1 tbs green-tea powder or wheat grass powder
Coconut oil (butter) for frying
Toppings of your choice
Soak your buckwheat overnight (or for at least 2 hours). Rinse thoroughly with cold water. Buckwheat becomes very mucilaginous when soaked so this step is important.
Place all of your ingredients in the food processor and blend until all of the ingredients are combined. It will be a bit thicker then a normal pancake mix. Add more milk if you want a thin pancake. I make mine pikelet style.
Heat up your frying pan and place a teaspoon of coconut oil onto the pan. Coconut oil is best for cooking because it isn't damaged like others when exposed to high-temperature frying. Once hot, spoon the mixture onto the frying pan and away you go! Flip when bubbles begin to appear on top. Serve with your favourite toppings.