Soured Buckwheat Pancakes
- 45 Minutes
- Feeds 5 People
The perfect pancake for your next family breakfast. Low in sugar and full of wholefoods they will keep you feeling full.
If you have never dipped your toes into the world of fermentation these pancakes are a perfect place to start.
Through leaving the buckwheat flour for 12-24 hours it allows for easier digestion and for our gut to be able to access all of the available nutrients! However, don’t be deterred from this recipe if you forget the fermentation part, these pancakes are great either way!
I love to serve them with a blueberry chia jam, cinnamon, flaked nuts and yoghurt for a perfectly well rounded breakfast.
They also store great in the fridge for a week, can be reheated for breakfast or make great lunchbox snacks for the kids.
If you’re looking for other breakfast recipes check out my Gluten Free Bread loaf which is perfect with scrambled eggs!
Soured Buckwheat Pancakes
Ingredients
- 2.5 cups buckwheat flour
- 2 tbsp apple cider vinegar
- 1 cup filtered water
- 1/2 cup milk
- 2 medium eggs
- 2 tbsp coconut sugar
- 2 tbsp butter
- 2 tspn bicarbonate of soda
- 1 tspn vanilla essence
Optional Additions
- 1/4 cup collagen powder (add an extra 1/4 cup of milk)
Instructions
Day 1: Sour the buckwheat flour
- Combine the flour, vinegar and water into a bowl and mix to form a paste. Cover and set aside for 12-24 hours
Day 2
- Add the remaining ingredients to the bowl and whisk together to form a smooth batter
- Heat a frying pan until medium-hot. Melt a small piece of butter and pour small amounts of batter depending on the size you want.
- Allow the pancake to cook until little bubbles form and flip to cook on the other side.
- Serve warm with berries, flaked nuts and yoghurt.
