Buckwheat pancakes are also known as Galettes de Sarrasin. They are the traditional style of savoury pancakes in Northern France. The bonus of using buckwheat flour is that it's gluten free. Buckwheat is no relation to wheat even though the name suggests so. It has a high protein content and contains iron, selenium and zinc. It is also being studied for its use in treating type 2 diabetes, cholesterol and gallstones. The main ingredient in the fudge is dates. I love their natural toffee flavour and love their high mineral and fibre content even more.
- 2 cups of pitted dates (soaked for 2 -3 hours). Try and find medjool dates if possible.
- 2 tbsp almond butter (or organic peanut butter)
- Juice of half a lemon
- 1 tsp vanilla essence
- 1 tbsp maple syrup (optional)
- 1 tbsp coconut oil (optional)
- Pinch of salt
- Water (you could use the water you soaked the dates in)
Place all ingredients in the blender and slowly add water until you reach desired consistency. You can add maple syrup, coconut oil and lemon juice as desired until you reach the taste you prefer.
- 1 cup buckwheat flour
- 1 ¼ cup of almond milk (or other dairy free milk)
- 1 tbsp olive oil (or coconut oil)
- 1 medium ripe mashed banana
- 1 ½ tsp (gluten free) baking powder
- squeeze of lemon juice
- pinch of salt
- dried coconut and maple syrup for serving
Mix all ingredients together until a smooth batter. Place pan on medium heat and cook for 1-2 minutes on each side or until golden. If the pancakes are sticking too much to the pan just add a little more oil to the batter.