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Activated Buckwheat Pancakes With Cream and Berry Chia Jam

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Ingredients

300g Raw Buckwheat
Water As Needed
1 tsp Raw Apple Cider Vinegar
1 Egg
1 tsp Vanilla Powder, Paste of Essence
2 Tbsp Coconut Sugar
Butter For Cooking
TOPPINGS
300g Greek Style Yoghurt or softly whipped cream, or whipped coconut cream for dairy-free 
1 Recipe Berry Chia Jam
Maple Syrup or Runny Honey
Mixed Berry Chia Jam
300g Mixed Berries Fresh or Frozen
Juice of 1 Lemon
2-3 Tbsp Honey or Coconut Sugar
4 Tbsp Chia Seeds

Activated Buckwheat Pancakes With Cream and Berry Chia Jam

  • Medium

Ingredients

  • TOPPINGS

  • Mixed Berry Chia Jam

Directions

Steps

1
Done

Start by placing the raw buckwheat in a glass or ceramic bowl and adding cold water to come up about 5cm above the buckwheat. Add the cider vinegar, stir, and leave overnight on the countertop. Make sure there is enough water -  the buckwheat grains will expand as they soak, and they need to stay submerged for the whole duration of the soaking process.

2
Done

In the morning, tip the buckwheat into a sieve and rinse several times under running water to remove the slimy coating on the grains. Drain well and place the grains in a high-speed blender, along with the egg, vanilla, coconut sugar and 1 cup of water. Blend until you have smooth batter, adding a little more water if necessary to get the right consistency. You want it to be the same consistency as a crepe batter which is thinner than an American-style fluffy pancake batter - it should be a pouring consistency. Let the mix sit for 10 minutes

3
Done

While the mix is resting, place a medium-sized frying pan over a high heat preferably non-stick or a heavy cast-iron pan that has a natural non-stick surface. When the pan is piping hot, add a small knob of butter to the pan and use a spatula or egg slice to spread it over the entire base of the pan.

4
Done

Add 1/3 cup of the pancake mix, and quickly swirl the pan around to create a thin pancake. Let the pancake cook for a minute or two until there is no raw mix left on top, then carefully flip the pancake over for another minute. Remember, these pancakes are gluten-free so may not hold together as firmly as a normal pancake; handle them gently. Make sure that the pan is really hot, as this is key to holding the pancakes together as they cook.

5
Done

When the second side is cooked, transfer the pancake to a plate and finish cooking the rest of the mix. Cover the plate with a clean tea towel to the pancakes warm while you make the rest.

6
Done

Serve the pancakes warm, with a spoonful of yoghurt, cream or coconut cream, a spoonful of berry chia jam and, if you fancy, a generous drizzle of delicious maple syrup or runny honey. I love to have my pancakes, with a cup of fresh herbal tea or hot water with a slice of lemon.

7
Done

Mixed Berry Chia Jam

Place the berries in a small saucepan, place the pan over a high heat and add just enough water to cover the berries. Bring to the boil, then add half of the lemon juice and 2 tablespoons of your sweetener. Simmer gently for 10 minutes.

8
Done

Remove from the heat, add the chia seeds and immediately stir briskly, to prevent any lumps from forming. Taste and adjust the balance of sweet and tart by adding more lemon juice and/or sweetener. Leave to sit for 5 minutes, then stir thoroughly, pour into the jar, cover and store in the fridge until it's used up. It will keep for about 4-5 days.

9
Done

NOTE Make this just with raspberries for a lovely raspberry jam.

Recipe from: “Wild delicious” by Amber Rose

www.wilddelicous.com

The Cafe

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