Here’s a great “go-to” pancake recipe that’s simple enough to memorize. These pancakes are gluten-free, egg-free, and vegan. The best part is they’re super easy to make, as long as you remember to prep the night before (I’ve literally jumped out of bed to prep these!).
The base of these pancakes are buckwheat and quinoa (millet is also a great alternative to the quinoa, or brown rice for either grain), and the only pre-work you need to do is soak the grains, ideally with a squeeze of lemon juice or apple cider vinegar. Doing so can release phytic acid, making the grains easier to digest and their nutrients more bio-available. Soaking the grains also allows them to blend easily into a batter. Be aware that the buckwheat develops a slightly sticky, mucilaginous film so when rinsing the grains don’t fret about getting this out - it could take hours! I usually put both grains in a nut milk bag and rinse under cool water for a few minutes.
After this, put everything in a blender and blend until smooth. You could also add a banana to thicken these up a bit, and the topping choices are endless- get creative and use what you have!
1 c millet, soaked overnight
1 c buckwheat, soaked overnight
½ c - 1 c water
2 tbsp coconut oil
2 tbsp honey or high quality maple syrup
1-2 tsp cinnamon (or more if you like!)
¼ tsp sea salt
1. Soak the grains overnight with a bit of lemon juice or apple cider vinegar. In the morning, rinse thoroughly.
2. Add all ingredients to a blender, using just enough water to make it creamy. I usually pour the water in while the blender is running. Adding too much water can make the batter runny and hard to keep together once on the pan.
3. To cook, melt coconut oil in a heated pan to prevent sticking. Add blueberries or pumpkin seeds to the tops before flipping.
4. Serve with unsweetened applesauce, nut butter, fresh fruit, or a drizzle of coconut nectar.