Ingredients
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Fermenting buckwheat and amaranth:
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50 g of Buckwheat raw
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50 g of AmaranthOr quinoa
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150 ml of Water
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pancakes:
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2 Egg(s)
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90 g of Cassava flourOr tapioca starch
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1 tbsp. of Extra Virgin olive oil
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125 ml of Coconut milk
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125 ml of Water
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a pinch of Salt
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for frying GheeOr coconut oil
Directions
This version of pancakes makes a delicious introduction to grains like buckwheat, amaranth, and even quinoa (instead of or mixed with amaranth if you prefer). In doing so, we use whole grains rather than flour and go even further and ferment the pancake batter. So this is really the ultimate in gluten-free pancake making:)
The pancakes turn out very tasty, elastic and tender. If you do not like the taste of amaranth, in this case, you can’t be afraid of it, you won’t taste it much. The pancakes also don’t need sugar because they have a natural sweetness thanks to coconut milk.
Did I convince you? Bon Appétit!
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Steps
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1
Done
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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 and amaranth in cold water with a pinch of salt for about 10 to 12 hours. In the evening, drain the water then 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 mixture and it will smell pleasantly sour, like kefir. This recipe should give you about 350 grams of buckwheat mixture. |
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2
Done
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Add the buckwheat mixture and all other ingredients, except ghee oil into the blender and blend them into a smooth pancake batter. Add more water if you need to adjust the consistency. |
