Thanks to my lovely newborn baby, my culinary experiments have relocated from the Be Love kitchen into my home, where weekend breakfast is becoming a family tradition.
I’ve made a fermented savory crepe in the past using rice and lentils, and have always wanted to try a breakfast version using the same method; sprout, blend, ferment and cook! So I made these for breakfast last weekend:
Fermented Buckwheat Blueberry Pancakes!
I was so pleased with how they turned out I thought I would share the recipe.
Not only are these pancakes gluten free and vegan, they are also grain free.
Despite the name, buckwheat is not related to wheat, nor is it a grain, as it is not a grass. It is actually a fruit seed that is related to rhubarb and sorrel, and is highly nutritious, containing large amounts of dietary fiber, magnesium, amino acids and phytonutrients.
Buckwheat is one of my favorite ingredients in recipes that are simulating anything glutenous; such as the garlic toast and crepes that are currently on the menu at Be Love, and the pizza crust at Cafe Bliss.
I prefer to use the raw groats over buckwheat flour, which is made with toasted buckwheat and has a bitter flavor. The groats have a delicious, slightly nutty flavor, and can be sprouted, making them alive and much more digestible. This recipe takes it a whole step further in digestibility by also fermenting the sprouted groats. So please note; fermentation always takes time, you have to start this recipe the day before.
I recommend eating these with maple syrup and more fresh blueberries on top.
- 2 cups buckwheat groats
- 1 cup almonds
- ⅓ cup almond milk
- ⅓ cup ground flax seeds
- ¼ cup coconut sugar
- ¼ cup coconut oil + some for cooking
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ cup blueberries or more
- soak the buckwheat groats in warm water for at least 4 hours at room temperature (refrigerate if left soaking for more than 8 hours)
- strain buckwheat, place in blender, fill with water so groats are just covered, and blend to a smooth consistency
- place blended buckwheat in a clean bowl or jar, cover with a towel, and place in a warm place for 12 – 24 hours. The mixture should fill with bubbles and almost double in size. If this does not happen it needs to be in a warmer place.
- soak almonds in warm water for at least 4 hours and strain.
- return fermented buckwheat to blender and add remaining ingredients except blueberries. Blend to smooth.
- stir in blueberries, heat a skillet with a bit of coconut oil and cook your pancakes!