I try to stay away from too many grains because they promote indigestion, but the buckwheat in this recipe is fermented before cooking, which makes these pancakes very gut friendly.
This recipe has a few steps, but they are all very easy to do and the end product is well worth it!
Step 1:
- 1 cup organic buckwheat groats
- 2 cups of filtered water
Place buckwheat, then water in a bowl, and cover with a towel or plate, soak at room temp for 12-24 hours.
Step 2:
After soaking strain buckwheat and rinse (it will be gooey). Place buckwheat in a blender or food processor and 1/3 -1/2 cups of water and blend until smooth.
Pour batter into a clean bowl and cover and let sit for another 12-24 hours in the fridge.
Step 3:
Add remaining ingredients to buckwheat sourdough:
- 3 eggs, beaten
- 1/2 c organic milk (or unsweetened almond milk or water)
- 1 mashed banana (optional) or 1 peeled grated apple
- 1/4 tsp baking soda
- 1tsp vanilla
- pinch of salt
Mix well.
Make sure to heat pan well and then add a generous amount of coconut oil or butter to the pan. Once the pan in ready ladle pancake batter to the pan. Allow them to cook almost all the way through before flipping. You can add a little bit of coconut oil or butter as you add new batter.
These pancakes are thinner than typical pancakes and depending on how much fat you add to the pan they are a little fritter like, but they are really yummy.
Serve hot with a dollop of raw coconut butter, and a little bit of real maple syrup, raw honey or chopped fruit.
Adapted from the original recipe from Chris Kresser (http://chriskresser.com/)