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Green Buckwheat Pancakes

(Gluten-free, Dairy-free, Egg-Free)

What is the difference between ordinary brown buckwheat and green buckwheat? It’s simple: green buckwheat is still the same buckwheat, but it is not roasted. The buckwheat seeds that survive are cleaned from the toughest, outer fruit shells and dried naturally. Just one step and the difference is huge: everything that nature has in it is preserved in living grain, primarily the high amount of vitamins Bs.

Ingredients

  • 1 cup of buckwheat
  • 1 cup of oats
  • 1 ripe banana
  • 2 cups of water (or coconut, almond, oat milk)
  • 2 tablespoons flax seeds (ground)
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of apple cider vinegar
  • 1/2 teaspoon of cinnamon
  • 1 – 2 tablespoons of avocado oil for frying.

Preparation

  1. Soak the buckwheat and oats overnight in 2 glasses of water.
  2. Blend the mixture in a blender/food processor the next day, add the banana and flaxseeds, and blend again. Add cinnamon, vanilla powder, and baking soda, and stir well.
  3. Add mashed banana, apple cider vinegar, and milk to the dry ingredients and mix to combine, until you obtain a thick but runny batter.
  4. Grease a cast-iron skillet or a non-stick frying pan and heat over medium heat.
  5. Scoop 1/4 cup batter into the skillet and cook until little bubbles appear on the surface (about two minutes). Flip over and cook for two more minutes.
  6. Fry the pancakes in a coconut oil on both sides until golden.
  7. Serve them with maple syrup, cacao nibs, blueberries or any other berries.
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