Baked Buckwheat Pancakes
These dense, baked buckwheat pancakes have the hearty taste of traditional buckwheat pancakes, and are a perfect canvas for a number of toppings.With no added sugars in the recipe, you have a little wiggle room for combining it with something a bit sweet. Try melted butter and maple syrup, dip them in yogurt, or spread a layer of almond butter and honey on top.
1 1/2 cups raw buckwheat groats, soaked in water overnight, rinsed and drained
1/2 cup unsweetened applesauce
1/4 teaspoon sea salt
1/2 cup non-dairy milk
2 tablespoons coconut oil (substitution: any mild flavored oil, butter, Earth Balance)
Makes two 9-inch round pancakes.
Try pureed pumpkin, pumpkin pie mix, or pureed sweet potato in place of the applesauce. If using unsweetened pumpkin, add in a little sweetener of your choice.
Add 10-20 drops of liquid stevia for a sweetened sugar-free version.
Add in cinnamon, raisins, and a sprinkling of sugar for "cinnamon raisin" pancakes
Nut or seed butters with jam or honey
Butter and maple syrup
Fresh fruit with whipped cream/coconut cream
Find the original recipe at The Daily Dietribe.