These Buckwheat Millet Pancakes make for a hearty and tasty breakfast. They are perfect for a Sunday brunch. This delicious healthy recipe can be easily made at home for a special healthy and tasty breakfast treat.
People who are following a gluten free, dairy free and egg free diets have a very hard time going out for breakfast, especially if they are vegan. Restaurant breakfast food typically include eggs, grains (wheat and gluten) and dairy. When I was following such a diet I was not able to eat out unless a restaurant served greens, fruits and some kind of protein like breakfast sausage or bacon.
For those who are following an anti-inflammatory elimination diet, where the only grain permitted is buckwheat, millet and seeds should be omitted.
Use all organic ingredients when possible
- Apple cider vinegar
- 1 cup unroasted, raw buckwheat
- 1 cup millet
- 1 cup filtered water
- 1 ripe mashed banana or 1 cup blueberries (optional)
- 2 Tbsp. coconut oil
- 2 Tbsp. Grade B. Maple syrup
- 1-2 tsp. cinnamon
- 1 tsp. vanilla extract
- ¼ tsp. sea salt
- Raw pumpkin or sunflower seeds
Soak the millet and raw buckwheat overnight with 1 tsp. apple cider vinegar. Drain and rinse thoroughly and place in blender with 1 cup fresh filtered water, banana, coconut oil, maple syrup, cinnamon, vanilla, and sea salt. Blend until creamy. If using blueberries or mashed banana add them after blending. Use coconut oil on a heated nonstick ceramic pan or well-seasoned cast iron pan to prevent sticking. Sprinkle each pancake with seeds once the holes form, before flipping over. Serve warm with raw nut butters, grade B. organic maple syrup, blackstrap molasses, applesauce, plain yogurt and /or fresh fruit. Other gluten free whole grains may be substituted.
Here they are served with home-made apple apricot sauce, fried plantains and raspberries, herb tea and no seeds.