Gluten-Free Lunch Pancakes

The Best Vegan, Gluten-Free, Kid-Friendly healthiest pancakes

This is a great alternative to bread especially if you are trying to avoid gluten. These pancakes are loaded with nutrients and are “cleaner” than pancakes prepared straight from the buckwheat flour. This is because I am using soaked buckwheat groats. Soaking reduces some of the phytic acid found in grains and legumes which is not good for you.

Ingredients

1C dry, raw buckwheat*
1C milk (nut milk, coconut milk or dairy all work great)
3 tbs grinded flax seeds
1tsp cumin
1tsp garlic powder
1tsp dried oregano
1/2 tsp salt or to taste**
0.5 tsp baking soda
0.5 tsp baking powder
2 tbs of melted coconut oil (optional)

*Please make sure to use the raw, greenish buckwheat groats and not the brownish roasted ones!!

**If you like salty things, add a bit more salt.

Instructions

1. Thoroughly wash and soak the buckwheat for at least an hour. Soaking removes some of the bad phytic acid and makes nutrients more bio-available.
2. Drain and thoroughly wash the buckwheat again.
3. In the food processor combine all the ingredients.
4. Let sit for 5 minutes for flax seeds to absorb some moisture and thicken the batter.
5. On the frying pan, scoop the desired amount of batter for each pancake and fry for about 2-3 minutes on each side, medium heat
6. Transfer onto a plate and let cool.

Serve with hummus, veggie spread such as beet spread as featured in the photo (recipe here: https://mamaschronicles.com/beet-spread), melted cheese, eggs, or anything else that your heart desires.

Store in the fridge for 4 days or freeze for up to a month.

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Sending you love and peace!