03
Dec

Event Catering Open Table Byron Bay- Recipe for Chef Ronit Robbaz’s Fermented Buckwheat Pancakes!  Vegan, gluten, dairy & sugar FREE!

INGREDIENTS

  • 3 cups raw organic buckwheat
  • 1 cup chia seeds
  • 600ml raw coconut milk
  • 1 cup filtered water
  • 1 tbs sea salt

METHOD

Soak buckwheat for 24-36 hrs in filtered water immersing all buckwheat, make sure to change water every six hrs. (This process ferments the buckwheat)

Soak chia seeds in 2 cups of filtered water for approximately 6 hrs, or until majority of water is absorbed.

After soaking wash and drain buckwheat thoroughly.

Mix buckwheat and chia seeds together in a large bowl add the coconut milk, water and sea salt, mix together with a food processor until ingredients are coarsely blended. If pancake batter is still clumpy add a little more water and whisk, pancake batter should end up similar to regular pancake mix.

Cook on a non-stick pan using coconut butter, cook for 3-4 minutes either side.

TIPS:

  • Can be stored in a fridge for 3-4 days
  • Add your own personal spices for more flavor
  • Add your choice of fruit to the mix to make a delicious sweet pancake
  • As a savory option (of which i prefer) serve with a selection of dips and salads.
  • Goes perfectly with fermented vegetables

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