Not sure I’ve ever been so excited about a pancake before – okay, maybe once when I added guava puree and bananas to buckwheat flour and produced a successful gluten free pancake. Or maybe one other time when I was able to use up some leftover poi and got a yummy pliable disk. But this one is even better, because the base I used was raw groats soaked in whey and water for one day then fermented for another day. This way any of the harmful enzyme inhibitors and nutrition blockers (lectins and phytates in most grains, even gluten free ones) are washed away and the parts the body can actually use, it does. Here’s what I did:
- 2 cups of buckwheat groats, soaked with 2 Tbsp liquid whey and covered with water
- let sit for 24 hours, then drain and rinse the following day
- put soaked buckwheat into the blender and puree – you may need to add a little water to get the blades going
- let sit in a covered bowl for another day
On the day of pancake making:
- blend your buckwheat mixture with,
- 3 apple bananas
- 3 farm fresh pastured eggs
- 1 tsp salt
- 2 tsp stevia
- 1 tsp baking powder
- 1 tsp baking soda
On a heated – medium heat – cast iron skillet, take a a small ladle full and watch for bubbles. It happens quickly. Flip with a metal spatula and cook on the other side for 1/2 the time or until cooked through. Takes about 1.5 minutes per pancake batch. Enjoy!!