While browsing through my Vegan World Fusion Cuisine cookbook yesterday looking for a fun way to use my beets, I noticed a recipe for buckwheat pancakes. I love buckwheat pancakes, I have since I was small. They have much more body and flavor than the traditional white flour pancakes. Of course they do, whole grains have more texture and flavor than over-processed white flour. I didn't have quite enough buckwheat, but I did have some teff. I ground some teff and used half a cup of buckwheat and half a cup of teff instead of 1 cup buckwheat. I didn't have any applesauce, as called for in the recipe, so I just threw a small apple in the blender. I served them with a drizzle of pure maple syrup and fresh fruit salad made with papaya, kiwi, plum, avocado, and lime juice.
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| Buckwheat Teff Pancakes with Fresh Fruit |
Benevolent Buckwheat Pancakes
Vegan World Fusion Cuisine, page 182
Dry
1 C Buckwheat flour
1 C Spelt flour
3 TB Sucanat
1 TB Flax seed, ground
1 TB Baking powder
½ tsp baking soda
½ tsp Sea salt
Wet
1 ¼ C Filtered water
¾ C non dairy milk (soy, oat, almond, hemp, rice)
2 TB Sunflower oil
2 TB Apple sauce, unsweetened (chopped fresh apple will work just fine)
Pinch Cinnamon Powder
Place Wet ingredients in a large mixing bowl and mix well. I used the blender as I used a whole apple. Combine the Dry ingredients in another bowl and mix well. Combine all ingredients in one bowl. Grill as you do any pancakes on a lightly greased grill. Flip over as the bubbles form and pop, about 3 minutes on each side.
Serve with warm fruit, jam, almond butter, or whatever you like on your pancakes.
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