Cushiony aerated Buckwheat Pancakes made from sprouted buckwheat, rejuvelac, citrusy lemon and cherry-candy-like scented cinnamon.
My Buckwheat Pancakes are a game-changer. Get ready to indulge in a delightful breakfast treat that’s both simple to make and utterly delicious.
This dish will topple any belief that vegan food isn’t simple to put together in a jiffy.
When to Make This Recipe:
Make this:
- When your special someone is staying over, and you want to continue the romance well into the morning (or even the afternoon, if you’re so inclined)
- When you’re craving a hearty breakfast that will fuel you up for an afternoon spent with the lads at the pub
- When you’re in the mood for a little indulgent solo time, enjoying a comforting and satisfying meal in the comfort of your own home
Inspiration Behind the Recipe:
I was inspired to create these Buckwheat Pancakes when I first discovered the joys of vegan and gluten-free cooking. While staying at a friend’s country farm in Cornwall, we whipped up these delightful pancakes for a brunch during a filming session.
About Buckwheat:
Buckwheat is a gluten-free seed that originated in the Himalayas and China, making its way to Europe where it has become a staple in many Eastern European dishes. The light brown groats should be kept in sealed containers to ensure freshness.
Recipe highlights:
- Vegan and gluten-free, a light and fluffy breakfast treat
- Features a delicate flavour from sprouted buckwheat, citrusy lemon, and cherry-candy-like scented cinnamon
- Includes rejuvelac, a fermented liquid that adds depth and nutrition to the pancakes
- Ideal for a romantic breakfast, a hearty brunch, or a comforting solo meal
Where I get my products from:
I source my buckwheat groats from a small, non-profit charitable store in Stoke Newington, London, as I like to support local, independent businesses whenever I can. You can find the shop here https://foodforall.co.uk/pages/our-shop
What equipment to use:
For this recipe, I suggest:
High speed blender
Stove
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 200g buckwheat groats
- 300ml filtered water
- 25g flaxseeds
- 25g raw unrefined cane sugar
- 1 tsp cinnamon, ground or ½ small cinnamon stick
- Pinch of salt
- ½ lemon, juice
- 1 tsp baking soda
- Olive oil for cooking
Instructions
- Place the buckwheat groats in filtered water. Cover with cling film and leave at room temperature for at least 24 hours. The buckwheat should start sprouting and the colour of the water should start to become frothy.
- In a high-speed blender, blend the flaxseeds, cinnamon, sugar and salt until fine. Add in the buckwheat mixture and continue combining until smooth. Add in the lemon juice. Transfer to a large mixing bowl.
- Toss in the baking soda but do not whisk but use a spoon to bring it all together. The batter should start becoming airy.
- Line a plate with a couple of kitchen towels or paper napkins.
- Gently heat a griddle pan. When the pan is hot, add the oil. Let the oil sizzle and then add a couple of spoonsful of batter. Roll the batter around, until it covers the surface. Cook on either side for 3 or 4 minutes until it changes a dark golden-brown colour. Transfer to the plate.
- Serve with maple syrup or some nice fruit stew.
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