simple soaked buckwheat pancakes + two variations
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yield: 3-4 servings
 
simple buckwheat pancakes made from soaked buckwheat groats and almond meal; tender and delicious with the added benefits being gluten-free, grain-free, and vegan.
ingredients
basic soaked buckwheat pancake recipe
  • 1 cup dry buckwheat groats (soak overnight in water + a teaspoon of an acidic medium like apple cider vinegar, lemon juice, or whey)
  • 1 cup almond milk + 2 teaspoons apple cider vinegar
  • 2 tablespoons ground flaxseed + 4 tablespoons water, whisked and set aside
  • ⅓ cup almond meal
  • 1-2 tablespoons coconut sugar
  • 2 tablespoons oil of choice
  • 1 teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon sea salt
  • vanilla powder or extract, optional
  • --top with maple syrup or saucy fruit
variation 1: olive-oil & cardamom buckwheat pancakes with strawberries, tahini, maple syrup
  • 1 cup dry buckwheat groats (soak overnight in water + a teaspoon of an acidic medium like apple cider vinegar, lemon juice, or whey)
  • 1 cup almond milk + 2 teaspoons apple cider vinegar
  • 2 tablespoons ground flaxseed + 4 tablespoons water, whisked and set aside
  • ⅓ cup almond meal
  • 2 tablespoons coconut sugar
  • 2 tablespoons olive oil
  • 1 teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon sea salt
  • big pinch of cardamom
  • --top with strawberries, tahini, maple syrup, and flaky salt
variation 2: chocolate-sesame buckwheat pancakes with tahini, maple syrup, and coconut
  • 1 cup dry buckwheat groats (soak overnight in water + a teaspoon of an acidic medium like apple cider vinegar, lemon juice, or whey)
  • 1 cup almond milk + 2 teaspoons apple cider vinegar
  • 2 tablespoons ground flaxseed + 4 tablespoons water, whisked and set aside
  • ¼ cup almond meal
  • 2 tablespoons coconut sugar
  • 3 tablespoons cocoa powder
  • 2 tablespoons sesame oil (or coconut oil, if preferred)
  • 1 teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon maca powder, optional
  • --top with tahini, maple syrup, and shredded/flaked coconut
instructions
for any version
  1. Prepare the flax mixture: whisk 2 tablespoons of ground flaxseed with 4 tablespoons water and set aside.
  2. Sour the almond milk: whisk 2 teaspoons of apple cider vinegar into 1 cup of almond milk and set aside.
  3. Drain and rinse the buckwheat groats until they no longer feel slimy. Add them to the blender carafe along with the almond meal, coconut sugar, oil, baking powder and soda, sea salt, and any other spices, extracts, or other powders and flavorings you're using. Spoon the gelled flaxseed mixture into the blender and pour in the soured milk. Blend mixture until smooth. Allow blended mixture to rest for 5-10 minutes before cooking (this helps the first round of pancakes get aerated and fluffy like the ones that cook later).
  4. Heat a large, nonstick skillet or griddle to medium. Rub the surface of the skillet with a lightly oiled napkin or cloth if it's prone to sticking. When nice and hot, make your pancakes using about ¼ cup of batter for each one. Allow the pancakes to cook almost completely through before flipping. (The pancakes should be crisp and golden-brown on the surface; adjust the heat if necessary.) Let crisp up on the other side for a minute or so. Set each cooked pancake aside on a plate and cover with a light towel to keep warm and soft.
  5. Stack pancakes onto plates and top as desired. Enjoy.
notes
These can be made without almond flour for an all-buckwheat pancake. Omit the almond flour and increase the amount of dry buckwheat groats to 1 heaping cup. You can reduce the amount of liquid (almond milk) slightly, if desired, but I find this recipe to be flexible enough to accommodate the change without having to adjust other ingredients.

Adapted from Julia's Kitchen.
Recipe by The Briny at http://thebriny.com/simple-soaked-buckwheat-pancakes-two-variations/