Since becoming gluten free a year back, it has been an amazing journey. Firstly I got to learn and taste so many different grains but most importantly make recipes that taste so good and more nourishing than wheat!
My family doesn’t really crave pancakes. They smash an egg into the pan instead of a blender with milk and flour. But I think since becoming gluten free I had stopped making them at all and I think that’s when everyone starts craving for it.
This is an amazing recipe because it is vegetarian and buckwheat is a very nourishing grain. Also called kuttu in India, it has been used in traditional societies for a very long time. Buckwheat is available as a flour, as groats or as kernels. Groats are the hulled kernels. And this recipe uses groats rather than flour. The reason I am fermenting it is because it makes the buckwheat digestible and gives you probitotics too! No egg, no gluten and yummy! Your kids won’t even know it’s this healthy!
2 cups buckwheat groats
1.5 cup thin yogurt ( yogurt diluted with water)
1 cup yogurt
a pinch of baking powder
Soak the buckwheats in the thinned yogurt for 6-8 hours or overnight.
Drain them and then add the fresh yogurt and blend them in a blender. Add salt or water according to the consisitency you need. Your pancake batter is ready. You can use this over 2-3 days if you store it in the refrigerator.
In a heated pan pour a little quantity. Let cook and flip.
Serve with fruits,honey or maple syrup!