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Sourdough buckwheat pancakes

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)


  1. Place the raw buckwheat in a medium bowl, cover with 2 cups of the yoghurt and soak for 12-24 hours at room temperature.
  2. 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.
  3. Add the eggs, milk (use 1/4 cup or none if prefer thicker pancakes) baking soda, salt and optional vanilla. Blend until all combined.
  4. 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.
  5. 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.