Carob-buckwheat pancakes make a quick, easy, delicious and comforting meal that is also vegan, plant-based, oil-free and gluten free.
Soak time: 6 hours
- 200g (7oz) raw buckwheat groats, soaked
- 350g (12.3oz) plant-based milk or water
- 1 big ripe banana
- 1 heaped tbsp. applesauce
- 2 heaped tbsps. plain soy yogurt
- 1 tbsp. peanut butter (or any other nut butter)
- A few pinches of Himalayan salt
- 2 tbsps. ground flax seeds
- 2 heaped tsps. carob powder
- 1 tsp. cinnamon
- 2 tsps. baking powder
- Soak buckwheat groats overnight or for at least 6 hours.
- Place thoroughly rinsed and drained groats with all the other ingredients except baking powder into blender and blend until you get a homogeneous batter. Now add baking powder and blend again.
- 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.
As I used oat milk that is quite sweet per se, also the pancakes came out with fairly sweet taste. Should you prefer them more of a savoury side, use water or unsweetened soymilk in the batter.
- Method: Frying
Keywords: carob-buckwheat pancakes