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Buckwheat-Coconut Pancakes with Cassava/Manioc Flour (gluten-free, dairy-free)

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Ingredients

Adjust Servings:
The buckwheat fermentation:
100 g Buckwheat raw
for soaking Water
pinch of Salt
150 ml Water
Pancakes:
180 g Cassava flour
4 Egg
250 ml Coconut milk full-fat coconut milk from a can
250 ml Water maybe a little bit more
1/4 tsp Salt
2 tbsp Coconut oil melted, or ghee or olive oil
optionally Brown sugar

Buckwheat-Coconut Pancakes with Cassava/Manioc Flour (gluten-free, dairy-free)

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegetarian
  • 40 min
  • Serves 4
  • Medium

Ingredients

  • The buckwheat fermentation:

  • Pancakes:

Directions

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These are now our favorite Saturday pancakes. They combine the health benefits of fermented buckwheat with the softness and brownness of Cassava flour pancakes made with coconut milk. In my opinion, these are perfect gluten-free pancakes! You can make them for breakfast as well as wrap the filling in them and freeze them for the future, it’s very handy!

You must try them!

Bon Appétit!

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Steps

1
Done

The day before making the pancakes, for example on Friday morning, if you plan to make them on Saturday for breakfast, soak the green buckwheat in cold water with a pinch of salt for about 6 to 8 hours. In the evening, drain the water, wash the buckwheat under running water, add 150 ml of water (as much water by volume as the buckwheat), and blend it in a blender until a smooth liquid mixture.

Pour the mixture into a clean glass or ceramic bowl, cover it with a towel and leave overnight at room temperature to ferment for about 12 hours. In the morning, you will see small bubbles on the surface of the buckwheat and it will smell pleasantly sour, like kefir. This recipe should give you about 350 grams of buckwheat mixture.

2
Done

Add the buckwheat mixture and all other ingredients to the blender, and blend them into a smooth pancake batter. Add more water if you need to adjust the consistency.
Fry the pancakes as usual in coconut or ghee oil.

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