These fermented buckwheat pancakes are so delicious and versatile – suitable as a sweet or savoury option and have the added benefit of being gluten and grain free! Who said you can’t enjoy bacon and eggs without bread!
1 cup buckwheat grouts (raw, not toasted)
2 cups plain yoghurt, + 1 cup extra (can use a lactose free alternative)
2 whole eggs
1/2 cup milk (or milk alternative such as unsweetened almond milk), use less for a thicker batter
½ tsp baking soda
Pinch of salt
1 tsp vanilla (optional for sweet toppings)
- Place the raw buckwheat in a medium bowl, cover with 2 cups of the yoghurt and soak for 12-24 hours at room temperature.
- After soaking, rinse the yoghurt from the buckwheat in a colander. Put the buckwheat in a food processor with the additional 1 cup of yoghurt. Blend until completely smooth.
- Add the eggs, milk (use 1/4 cup or none if prefer thicker pancakes) baking soda, salt and optional vanilla. Blend until all combined.
- On a medium heat, add coconut oil, butter or avocado oil to a frying pan or heavy ceramic pan. Use enough to ensure the surface is coated. Allow the pan to heat up before adding a ladle of the batter. You can use a full ladle for larger pancakes or make smaller pancakes if you wish. Allow pancakes to cook almost all the any through before flipping.
- Top with eggs, bacon, avocado, smoked salmon, ricotta (just to name a few ideas!) for a savoury option or fruit, kefir or Greek yoghurt and a drizzle of honey for a sweet option!
Makes 12 large pancakes.
The batter can be stored in the fridge for 2-3 days.