Blender Buckwheat Pancakes

AuthorAngela
RatingDifficultyBeginner
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old fashioned buckwheat pancakes
Yields8 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins
 2 cups buckwheat (420 grams)
 ¼ cup flax seed (40 grams)
 ½ cup almonds, pistachios, walnuts or pecans
 6 dates, pitted
 3 cups water
 ½ tsp baking soda
 2 tsp baking powder
 pinch of salt
1

Add all ingredients to a high speed blender.

2

Blend on high for 1-2 minutes until the batter is smooth.

3

Heat a griddle to medium heat. Pour batter in 3 inch circles, spreading batter thinner with the back of the scoop, as needed.

4

Cook until the bubbles that form in the pancakes begin to pop. Flip and cook for another minute.

5

These buckwheat pancakes are especially good topped with pumpkin butter and coconut cream. To make coconut cream: refrigerate a can of coconut milk overnight. Scoop the firm coconut milk from the top and whip it up.

Ingredients

 2 cups buckwheat (420 grams)
 ¼ cup flax seed (40 grams)
 ½ cup almonds, pistachios, walnuts or pecans
 6 dates, pitted
 3 cups water
 ½ tsp baking soda
 2 tsp baking powder
 pinch of salt

Directions

1

Add all ingredients to a high speed blender.

2

Blend on high for 1-2 minutes until the batter is smooth.

3

Heat a griddle to medium heat. Pour batter in 3 inch circles, spreading batter thinner with the back of the scoop, as needed.

4

Cook until the bubbles that form in the pancakes begin to pop. Flip and cook for another minute.

5

These buckwheat pancakes are especially good topped with pumpkin butter and coconut cream. To make coconut cream: refrigerate a can of coconut milk overnight. Scoop the firm coconut milk from the top and whip it up.

Blender Buckwheat Pancakes

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