Wednesday, April 17, 2013

Gluten Free Buckwheat Pancakes

Ingredients and Materials:

Dechlorinated water: Spring water or Distilled

Non-iodized salt (Sea Salt) 2/3 tsp per cup of buckwheat (So if you fermented one cup of buckwheat you add 2/3 tsp of sea salt)

Food processor or blender


  1. Cover buckwheat with a large amount of dechlorinated water in a glass or ceramic bowl and soak for 24 hours in a warm place. Raw buckwheat is astringent due to water-soluble tannins. Soaking in a large volume of water and giving it a stir every few hours through the day will minimize this. The soaking water will also get slimy. This is normal
  2. Pour off the soaking water and rinse the buckwheat thoroughly to get rid of the slime and residual tannins.
  3. Blend buckwheat, salt and dechlorinated water in a food processor or blender. Add enough water so that it reaches the consistency of pancake batter. The smoother you get the batter, the better the final product will be.
  4. Refrigerate batter, will keep for about 5 days, or make pancakes now.
  5. If you fermented one cup of buckwheat add 2 eggs to the batter, if you fermented 2 cups add 4 eggs. Mix well.
In a greased skillet pour batter and cook covered for about 2 minutes, until the pancake becomes bubbly, flip and let cook on the other side. 

Stirring the Buckwheat makes the water look like this! This is Good!

For blueberry pancakes it's simple... Just fold in some fresh blueberries into the finished batter!

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