These pancakes, which are thin like the classic European type, contain only a handful of ingredients. The nuttiness of the buckwheat groats lends itself wonderfully to savory flavors such as fresh herbs and wild salmon.
This gut-friendly recipe uses fermentation to help make it more digestible. In spite of its name, buckwheat does not contain wheat and is, therefore, free of gluten.
It contains a great deal of fiber, magnesium, and manganese.
While this recipe calls for salmon and pesto, there are multiple ways to eat these light and versatile pancakes:
- With a drizzle of honey.
- With sliced strawberries and blueberries, topped with a drizzle of maple syrup.
- With coconut butter.
- With my personal favorite — a spread of Flavonoid Bomb (a tasty replacement for jam, without all the sugar).
- 1½ cups raw buckwheat groats (not the toasted variety known as “kasha”)
- 13/4 cups mineral water plus ½ cup mineral water
- ¼ teaspoon sea salt
- ¼ cup ground flaxseed
- Ghee for cooking as needed
- 8 slices wild salmon lox
- Zest of 1 lemon
- 1 cup loosely packed fresh parsley leaves
- 1 cup loosely packed fresh cilantro leaves
- ¼ cup extra virgin olive oil
- To make the pancakes: Rinse the buckwheat groats under running water.
- Place the groats and water in a large bowl. Cover the bowl with a cloth and let the mixture soak at room temperature for 8 hours.
- Transfer the soaked groat mixture to a blender or food processor and pulse several times until groats and water are well combined but still coarse.
- Transfer this mixture back to a large bowl and let it ferment, covered, at room temperature ranging from 72°F to 76°F for 12 to 24 hours or until the batter becomes bubbly and raises slightly (it can raise up to 30% of its volume).
- Heat a heavy cast iron pan to medium-low heat.
- Stir the sea salt, additional ½ cup mineral water, and ground flax into the buckwheat mixture to make a batter.
- Add a little ghee to the hot pan. Spoon 2 tablespoons of batter per pancake, spreading the batter out to make ¼-inch pancakes with the back of a spoon.
- Cook the pancakes for two minutes, or until lightly browned, before flipping and cooking for another minute. Once the pancakes are cooked, keep them in a 200°F oven to keep warm while you make the pesto.
- To make the pesto: Finely chop the parsley and cilantro. Combine the chopped herbs, extra virgin olive oil, lemon juice, and garlic together.
- To serve, garnish warm pancakes with slices of lox, lemon zest, and a drizzle of pesto.
Tip: Save any pancake leftovers for lunch (remember, savory ingredients pair well) or breakfast the next day. We like to use Z Wraps as a chic, reusable and environmentally-friendly way to store food (get them here), but most glass containers will work, too.