{"id":1399,"date":"2013-05-08T02:00:17","date_gmt":"2013-05-08T09:00:17","guid":{"rendered":"https:\/\/sweetveg.org\/?p=1399"},"modified":"2023-01-23T21:06:11","modified_gmt":"2023-01-24T05:06:11","slug":"carrot-buckwheat-pancakes","status":"publish","type":"post","link":"https:\/\/sweetveg.org\/2013\/05\/08\/carrot-buckwheat-pancakes\/","title":{"rendered":"Day 10: Vegetables with Breakfast Challenge, Carrot Buckwheat Pancakes"},"content":{"rendered":"

Yay! Day 10. How did it go? I have heard from some of you. I know a few of you were able to sneak vegetables in most days except that one day where the morning just didn’t go as planned. I hear you. However it was for you, I hope I was able to inspire many of you to continue to think about ways you can sneak those vegetables in, even in the morning.<\/p>\n

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The first time I saw a pancake recipe made from soaked and pureed grains was in Cynthia Lair’s<\/a> <\/strong>cookbook Feeding the Whole Family. I bought the book in 1998 after taking a cooking class from Cynthia. I tried many of her recipes, but not the pancake. I have been wanting to make a vegan version for a long time.<\/p>\n

I wanted to have a vegetable pancake as one of the recipes in this Vegetables with Breakfast Challenge, so it just seemed like the right time to make my own version of \u00a0a soaked grain pancake. I love the idea of using the whole grain, and it works beautifully. I chose to do all buckwheat, but I am fairly certain you could do brown rice, oats (like Cynthia) or quinoa.<\/p>\n

I am going to make these again adding another cup of carrots to the recipe. I am pretty sure it can handle it. I just can only eat so many pancakes and I was pleased enough with the recipe to publish it as is. If I make changes to it in the near future I will let you know.<\/p>\n

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Carrot Buckwheat Pancakes\u00a0<\/strong><\/p>\n

1 cup un-toasted whole buckwheat, rinsed well
\n1 cup water
\n1 cup cooked carrot chunks
\n2 Tbsp ground chia seeds
\n2 Tbsp maple syrup
\n2 tsp baking powder
\n1\/4 tsp sea salt
\n2 tsp olive oil
\noil for cooking the pancakes<\/p>\n

1. \u00a0Place the buckwheat and water in a covered bowl or jar and leave out overnight.<\/p>\n

2. \u00a0In the morning, puree buckwheat with the carrot. Pour into a medium size bowl and combine with the rest of the ingredients. Once you have combined everything, don’t stir it again. Just spoon gently onto the skillet to help maintain the fluffiness. If the batter seems a little thick to you, add a little water or vegan milk. I would try making a pancake first before adding more liquid.<\/p>\n

3. \u00a0Heat a pancake skillet on medium low. Add a little oil to barely cover the surface. The skillet is ready when a small drop of water lightly dances on the surface. Take care to not get it too hot. Spoon batter in small circles onto skillet. Let cook. These pancakes will get a few bubbles on top when they are ready to turn. Turn over and cook the other side for a minute or two. Transfer to a plate in a warm oven. Continue to make pancakes until batter is gone.<\/p>\n

4. \u00a0Serve with your favorite pancake toppings.<\/p>\n

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Things you can do the night before:<\/strong><\/p>\n