It was hard finding a title for this blog post. I tried with NO FLOUR, NO DAIRY, NO FAT, NO EGGS, NO SUGAR pancakes. Then I thought to myself that you’d probably think that there wasn't any food in this recipe.
But no worries guys - there is food. And it’s delicious and nutritious. Children adore it; adults love it. It’s fast to prepare (actually you just wizz all ingredients in a blender), super convenient, very healthy, and you will create a very appealing experience both for your family, or your friends. It’s great for breakfast and beautiful for brunch.
I was inspired to make this recipe thanks to the two ladies that I admire - Candice Kumai (aka the Matcha Queen) and my fellow (ex) Copenhagener Sarah Britton from My New Roots. These girls are trained chefs, wellness warriors and I deeply admire their work and beautiful personalities.
I was playing around with their ideas trying to make a fusion. At the same time, I prayed not to bastardize their foolproof recipes. Surprisingly, it turned out to be delicious! We made this dish a staple in our home that works equally good on busy working days and lazy weekends.
Now it's your turn guys! Make it with pride and tag me on social media so I can see it!
Buckwheat groats are gluten-free, which means that this recipe is suitable for you who are not eating foods that contain gluten. It’s also flour free which means that you'll eat your whole grain (buckwheat is a seed actually, originating from the same family as rhubarb) in its pure form.
2 Cups of buckwheat groats (soaked overnight and rinsed, measured after soaking. For soaking use one measuring cup of groats)
1 Cup of water
1/2 lemon zest
1 tsp cardamom
1/2 tsp cinnamon
1 tbsp matcha powder (optional)
1/2 tsp coconut oil for the pan
Soak 1 full cup of the buckwheat groats overnight. Strain them and rinse them well. Pour all the ingredients in the blender or Nutri bullet and wizzzzz for 45 seconds.
Heat a large nonstick skillet over medium heat. Coat the pan with coconut oil. Using 1/4 cup of batter for each pancake cook two to three pancakes at a time. Pour the mixture into the pan using a measuring cup or spoon. Cook the pancakes until bubbles show up on the top. Flip and cook the other side until golden, about 2-3 minutes more.
Top it up with coconut cream, maple syrup, and some fresh berries.
Oh yeah, not to forget to tell you this - I made a double batch, and instead of matcha powder, I used the beetroot powder in the second one. We ended up having pink and green pancakes, and both of them were delicious.
You welcome guys!
This recipe was another example of how to Do Simple Better!