Why not put a ferment like miso in your pancakes to make them more yummy and lighter. Filled with healthy probiotics- those lovely microorganisms will nourish your gut and boost your immune system and are sugar-free.
- 1 cup raw buckwheat groats, ground into a fine flour (or use buckwheat flour)
- 1 teaspoon Shiro unpasteurized fermented miso
- 1 cup finely chopped banana
- 1/2 cup brown rice flour or ground almonds
- 2 tablespoons arrowroot or sago powder
- 2 teaspoons baking powder
- 1/4 teaspoon sea or Himalayan salt
- 1 ½ cups or more almond or soy milk
- 2 tablespoons ground flax or chia seeds
- ¼ cup applesauce (optional)
- Strawberries or other berries
- Pomegranate seeds
- Coconut Yoghurt (optional)
1. Blend the buckwheat groats on high speed until a fine flour forms or use buckwheat flour.
2. Add the miso and banana and blend until creamy and smooth, then place into a large bowl. Now whisk in the rest of the dry ingredients (rice flour, arrowroot, baking powder, salt, and cinnamon).
3. In a medium bowl, whisk together the plant milk and ground flax or chia seeds. Set aside for 5-10 minutes. Pour this onto the dry ingredients and whisk the batter until no lumps remain. (Adjust liquid content as needed) You can set this aside for a few minutes or hours. It will just keep fermenting.
4. Heat skillet and then lightly oil it. Scoop a heaping 1/3 – 1/2 cup of batter onto the preheated skillet and quickly spread the batter out into a circle. Cook until some bubbles appear and the edge looks darker in colour and firmer.
5. Flip and cook for another couple minutes until lightly golden. Adjust heat as needed. Repeat for the other crepes.
6. Stack and serve with Coconut yoghurt or Coconut Whipped Cream* and fresh chopped berries or simply serve with pure maple syrup.
If using frozen blueberries, pour batter onto skillet first and then top with blueberries to prevent bleeding.
If at any time your batter is too thick or if you want thinner pancakes, simply thin it out with plant-based milk.
Coconut Whip Cream
- 11 can full-fat coconut milk, refrigerated upside-down for 24 hours
- 1-tablespoon arrowroot flour
- 1-tablespoon maple syrup
- ½-1 teaspoon pure vanilla extract
1. Open the can of coconut milk from the bottom and scoop the layer of white, fatty goodness into a mixing bowl (save the coconut water for a curry or drink.)
2. Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Add the maple syrup and mix until combined. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy.
3. Whipped cream is best served immediately, but can be stored in an airtight container for up to three days. It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.