Dairy-soaked Buckwheat Pancakes
December 8, 2020 • 0 comments
Buckwheat has a lovely nutty flavor and makes these pancakes not only hearty and filling, but much more interesting than run-of-the-mill white flour pancakes. The soaking process helps to break down the grains, making the pancakes softer and the grain more digestible.
Ingredients
- (1.5 cups) Buckwheat flour
- (1.25 cups) Milk Kefir
- (1/2 tsp) Sea Salt
- (1/2 tsp) Baking soda
- (1/2 tsp) Baking powder
- (1/2 tsp) Vanilla Extract
- (enough for frying) Butter - 8oz
- (2, lightly beaten) Soy-Free Eggs
Directions
Mix buckwheat flour and buttermilk or kefir until flour is well moistened. Cover and soak at room temperature for 12-24 hours.
In the morning, preheat pan over medium-low heat.
While pan is heating, mix all other ingredients into buckwheat flour mixture. At this point it may be very bubbly, like a sourdough starter. Stir it down a bit, just to take a little air out of the batter.
Add coconut oil or butter to preheated pan.
Ladle 3 Tbsp. batter into pan for each pancake. Cook 3-5 minutes or until bubbles pop and the top dries out just a bit. Flip and cook for 2 minutes more on the other side, or until nicely browned.
