Recipe: Fermented Buckwheat Pancakes

If there is one persudo grain I would consume it would be buckwheat. I personally do not tolerate any grains generally and completely avoid all gluten containing grains because of an intolerance to the protein. Buckwheat is technically the seed of a flower and comes from the same group of plants as rhubarb and sorrel. Buckwheat is particularly high in magnesium, fiber and manganese.

Like all nuts, seeds, grains and legumes buckwheat should be properly prepared for consumption by soaking, sprouting and/or fermenting to remove the toxins which reside in the husk. These substances protect the seed until conditions are suitable for the nut, seed, grain or legume to sprout where it discards the toxins in its outer layer. These substances include the phytate phytic acid which binds to important minerals such as zinc, magnesium and iron in the intestinal tract carrying them out of the body, blocking their absorption. Enzyme inhibitors are also found in the husk which inhibit the action of enzymes. These substances destroy, interrupt or warp the action of the enzyme interfering with digestion. Tannins and saponins are also often present.

Soaking, fermenting and sprouting nuts, seeds, legumes and grains also increases their nutrient value. Digestibility is increased, enzymes are activated and nutrients are bioavailable.

This buckwheat pancakes recipe produces the most delightful, fluffy pancakes.

Recipe: Fermented Buckwheat Pancakes

Ingredients

2 cups of raw organic buckwheat

Water to cover when soaking the buckwheat

1 cup of water

1 tsp of raw unfiltered apple cider vinegar or coconut vinegar with the mother

2 x pinch of celtic sea salt

2 whole eggs

3 eggs separated

1 tsp cinnamon

1/2 tsp vanilla powder

stevia or raw honey to taste

1/2 tsp bi carb soda

Tsp coconut oil

Method

Soak 2 cups of buckwheat in water to cover and a pinch of salt for 6 hours of overnight. Rinse the buckwheat. Place back in a large bowl with another pinch of salt, a cup of water and the raw vinegar. Using a stick blender to blend to a smooth paste. Cover and leave to ferment over night or for roughly 12 hours. After this time you can give it another blend to ensure a smooth consistency. Add the 2 whole eggs, cinnamon, vanilla, bi carb soda and honey/stevia. Separate the 3 remaining eggs. Add the egg yolks. Whip the 3 egg whites in a separate bowl until stiff peaks form. Add the egg whites to the mix, mixing roughly attempting to keep the mixture air rated.

Heat a tsp of coconut oil in a pan on a medium heat. Place a nice dollop of the mixture in the pan. The mixture goes great in small size pancakes or large. Serve with fruit, yogurt, raw honey or whatever your heart desires. You can even omit the sweet additions and create savoury buckwheat crepes and serve with bacon.

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