INGREDIENTS
1 cup millet
1 cup buckwheat
2 tbsp coconut oil
1 packet stevia
1 tbsp Maple syrup
2 tsp cinnamon
1/2 tsp sea salt
1/2 tsp baking soda
1/4 cup shredded coconut
INSTRUCTIONS
Soak whole millet and whole buckwheat overnight in water.
Strain in a fine mesh strainer, rinse and drain and place the soaked grains in a blender. With a spatula or clean fingers, level the grains. Add enough fresh water to just reach the top of the grains. Add other ingredients and process on high into a thick batter.
Fry in ghee or coconut oil. Each pancake is about 3 tbsp. Store in a glass container between wax paper sheets. Can be stored in the freezer and pop in the toaster oven to reheat!
Zouba
It is yummy pancake but the was light black what should i do to have same color of your pancake
coreneedsnyc
Hi Zouba! Are you using whole buckwheat groats or kasha, the buckwheat that has already been toasted? The color of kasha is darker. I use the organic, whole buckwheat groats which are lighter in color. Glad they turned out yummy!
Here is an excerpt from an article online – “Generally, toasted buckwheat is referred to as kasha. If you are looking for raw buckwheat groats, you’ll want to avoid kasha.You can always tell by the color and the aroma. Kasha is a much darker reddish-brown color and has a strong nutty, toasted scent to it. Raw buckwheat groats are light brown or green and don’t have much of an aroma at all.”