Delicious vegan buckwheat sourdough pancakes that will remind you of the fluffy buttermilk pancakes from your childhood. Only this recipe uses no whipped egg whites, dairy or white wheat flour. Be ready to plan ahead though as sourdough pancakes are slow food!
- First, soak the buckwheat for at least 6 hours. Place thoroughly rinsed and drained groats with 150g of water into blender and blend until you get a homogeneous batter.
- Then, place this batter into a plastic or ceramic bowl (big enough to mix the pancake batter later), cover with clean kitchen cloth and place into a warm (30°C, 86°F) oven for at least 7 hours. Metal bowl would interfere with fermenting process. It’s ready when the batter has risen and you see small bubbles.
- Next, smash the banana with fork or blend with immerse blender and add it to the batter with applesauce, ground flax seeds, cinnamon, and sea salt. Mix thoroughly and carefully with wooden spoon. Don’t be too hasty, as you’d lose the fluffiness of the batter.
- Now, gradually add oat milk and mix well. Let the batter sit for 5 minutes to let flax seeds get slimy.
- Finally, take a non-stick pan (it’s best to have a separate pan for pancakes to avoid any sticking). Put a bit of coconut or olive oil on the pan and rub it with folded kitchen paper until all the excess oil is absorbed into paper. Use the same paper to clean the pan between pancakes. You may bake large or small pancakes – as you prefer.
- Method: Frying
Keywords: buckwheat sourdough pancakes