Breakfast. Sweet or salty? I’m a sweet kind of girl, no doubt about it. Breakfast potatoes? Fine, but as long as they’re a side dish for something sweet. Like waffles. Or French toasts. Or even better, pancakes.
Martin thinks I’m overdoing it a bit, posting so many recipes for pancakes on the blog. He’s not totally wrong, I already have this recipe for banana pancakes, which my sister’s boyfriend qualified as “the best pancakes ever”, and this festive banana-cacao version here, which is vegan and gain free. *Edit: I since published two more recipes, one for spelt pumpkin pancakes and one for thin crepes. But I don’t have a waffle maker here in Germany and the bread isn’t ideally suited for French toasts. Plus, pancakes, well crepes to be precise, are a big passion of mine. So there we go for sprouted buckwheat pancakes.
And I have no words to describe how perfect the recipe I’m sharing today is. It only requires two basic ingredients. One actually, if you consider that one of them is actually water. You can add spices to the basic mix, but that’s totally up to you. I think curry and turmeric would give it an interesting Indian twist. You could serve it for lunch with curried chickpeas and vegetables. Yum!
simply blend sprouted buckwheat with water and voilà!
But for now let’s stick with the breakfast edition. I found this recipe in one of the recipe books that came with my Omniblend blender and I just couldn’t wait to try it. I already shared a sprouted buckwheat recipe with you I’m quite fond of, a few weeks back, and I had written all about its numerous health benefits.
So what do you think? Will they earn a spot on the menu of your next brunch?
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
2-ingredient buckwheat pancakes
Ingredients
- 1 cup raw buckwheat groats
- ¾ cup water
- 1 teaspoon pure vanilla extract
- chia seeds optional
Instructions
- Before going to bed, rinse the buckwheat groats well and put them to soak in about 3 cups of water. Cover.
- The next morning, drain and rinse well. Place in the bowl of your high-power blender with all the other ingredients. Blend on high speed for one minute, until you reach a uniform and creamy texture.
- Heat a non-stick pan on medium-high heat and pour a portion of batter in the center. Tip the pan to spread the batter evenly: the crepes should be thick enough to hold their shape when flipped, but no too thick either. If you want, sprinkle a few chia seeds on top. When the top of the pancake is no longer liquid, carefully flip it with a spatula. Cook for another one or two minutes.
- Place in a plate and put in the oven on very low temperature. Repeat until all the pancakes are done.
Notes
Try this rhubarb & date fruit compote, or this chocolate-hazelnuss sauce!
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I found your recipe after seeing a similar recipe of just water and buckwheat groats on youtube. They turned out great. I added a little more water to get a runnier consistency. Topped with syrup and fruit. Yummy! Thank you.
Terrible, did not hold well at all. I’ve made crepes a ton and this was super disappointing.
I’m sorry they didn’t work well for you! I’ve made them so many times and they always turn out really good. I suspect that the measuring was off and that there was too much liquid or they were too thin (the first one I ever made was a mess but then I quickly got the twist).
How would you make this recipe with sprouted buckwheat flour?
Hi Amy,
You can’t because dry flour behaves differently than the “wet” groats.
If you like though I have a buckwheat flour pancake recipe in the free eBook that’s available for my newsletter subscribers :)
Thank you for your 2-INGREDIENT SPROUTED BUCKWHEAT PANCAKES recipe. I only recently received my first order of buckwheat groats and I have used them uncooked in smoothies and mixed with uncooked cereal, but I would never have had the idea of turning the groats into a pancake batter. Plus, after the groats had soaked in water nearly all day I was amazed how the blender easily and quickly made the batter for me. Next time I think I might like to try milk instead of the water, as the second ingredient. The two ingredients, although not bad alone, really does need some additives – I added cocoa powder to mine, I also tried it with ice cream, and finally orange juice. Never thought I could have pancakes without wheat flour. Thank you again.
Thanks for your comment! I’m happy you like them and felt inspired to try them with other ingredients.
I like making the simple batter and “pimping” it with lots of toppings, but there sure is a lot of room for experimentation!
Don’t hesitate to let me know how it turns out with plant milk :)