Hey there :)
This is a recipe I have first made a while back, fiddling with some pancakes. Making pancakes is always a good way to find out about flavor-combination and stuff. They reveal everything in their little pancake-universe :)
As far as I am concerned, buckwheat and walnuts work pretty nice together and make a good breakfast in autumn. Also they are a nice twist form usual pancakes, even though lain ones are just alike awesome. These one here do have a little more protein though thanks to the buckwheat
prep time: 30 minutes +++ yields: about 15 small pancakes
- ½ Cup / 55g walnuts
- ½ Cup / 90g buckwheat groats
- 2 eggs
- ¼ Cup / 60ml maple syrup
- 1/3 Cup / 75ml almond milk + 1 Tbsp. cider vinegar
- ½ tsp. baking soda
- ½ tsp. baking powder
- pinch of salt
Start by stirring the cider vinegar into the almond milk and set aside for about 10 minutes.
In a blender put the walnuts and buckwheat groats and pulse several times until you get a coarse meal. It doesn’t have to look like fine flour, but it should be ground enough to not be able to distinguish between the buckwheat and the walnuts. Put in a bowl and add baking soda, baking powder and salt. Set aside.
In another bowl mix together eggs and maple syrup until a little foamy. Then add the almond milk mixture.
Now stir in the buckwheat-walnut mixture and mix until everything is distributed more or less evenly.
In a pan over medium heat place a bit of oil and about 1 tablespoon of the mixture per pancake. They are very delicate so keeping them small helps when you flip them. Bake on both sides until brown, about 3-4 minutes.
Serve topped with some chocolate, cacaonibs, more maple syrup, yoghurt or favorite topping
Add with a bit of maple syrup and some more crushed walnuts. Or with some semi-sweet chocolate spread in-between. Or however else you like them :)