Advertisement

Sprouted buckwheat pancakes with banana, lemon and maple cinnamon walnuts

  • Makes 6

  • Preparation time:

  • Cooking time:

Ingredients

Buckwheat sprouts
1 cup raw buckwheat kernels
2 cups filtered water for soaking

Pancake batter
1 cup soaked buckwheat kernels, rinsed
1 cup filtered water
1 tsp salt
Coconut or olive oil
Optional: 1 tsp cinnamon

Banana, cinnamon, maple walnuts and lemon filling
¾ cup walnuts
1 tbs coconut (or olive) oil
1 level tbs cinnamon
¼ cup maple syrup (plus extra for drizzling)
6 ripe bananas (not over-ripe)(one per pancake) sliced
1 lemon, cut into wedges

Method

Buckwheat sprouts:
Soak buckwheat overnight in the filtered water.
In warmer weather, soak the buckwheat for a few hours then keep it in the fridge overnight to prevent fermentation.

Pancake batter
Place buckwheat kernels in a blender with the filtered water, salt (and cinnamon if using) and blend until smooth. For a thin crepe-like texture add more water.
Heat a frying pan over a medium to high flame and add 1 tsp coconut (or olive) oil.
Gently tilt the pan to evenly coat with oil. This way the pancakes won’t stick and will be lightly golden. Spoon batter into frying pan, tilting pan to form a round, even pancake.
The pancake will begin to form bubbles as the underside cooks first. Flip when ready.
Reduce the heat slightly if the pancakes begin to cook too quickly or burn. After flipping the pancake, allow the second side to lightly brown.
Stack pancakes onto a plate and keep warm in the oven at 150°C. Once you have your stack of pancakes ready, remove from the oven and fill each with the following mixture

Banana, cinnamon, maple walnuts and lemon filling"
Sauté the walnuts in the coconut oil for 1-2 minutes.
Add cinnamon and continue to sauté for a further 30 seconds or so. Push walnuts around in frying pan to sauté and brown.
Add the maple syrup until walnuts have a thin, even coating, and sauté until sticky. Remove from heat to prevent walnuts becoming too candied and crunchy.
Fill each pancake with slices of fresh banana, a squeeze of lemon, a drizzle of maple syrup and sprinkle with the cinnamon walnuts. Keep maple syrup bottle close to hand – you may NEED more!
You can add raw or vegan ice-cream and make this dish into a wonderful dessert.

Recipes from PASSION: organic vegan recipes to live for by Anthea Amore

Notes