Recipe for healthy PANCAKES | fermented buckwheat | Gluten-free

When I was experimenting the most with changing my diet, I found this recipe for fermented buckwheat. I tried to find food that tasted good and was good for my stomach. Since I had left gluten behind and preferred to keep lactose and sugar down, but had always loved pancakes, this quickly became a favorite.

What I discovered was that good food takes time. But with a little planning, this also worked. One day you make a starter culture and the next day you fry your gluten-free pancakes.

Healthy Pancakes Gluten-Free and Fermented | Ingredients:

Ingredients for starter culture (fermentation):
1 dl buckwheat flour
1 dl water (room temperature)

Directions:

Mix buckwheat flour and water in a clean bowl until smooth (like thin pancake batter).

Cover with a kitchen towel or lid and let stand at room temperature for 12–48 hours until the mixture starts to bubble lightly and gets a sour smell. This is your starter (sourdough for buckwheat).

Fry your pancakes the next day. Take three dl of fermented starter dough and thin it out with water until you get the right consistency for the batter. Add a little salt.

Heat a pan with a little ghee and fry your pancakes for a couple of minutes on each side.

Tip: The longer your starter stands at room temperature, the more fermentation. The batter will become more sour! 12 hours is fine, but you can also let it stand for up to 48 hours.

Fermentation breaks down the phytic acid in buckwheat, which can make the pancakes easier to digest.

I have also made these pancakes with fermented buckwheat sprouts. However, it takes longer as I fermented buckwheat grains, and when the grains had started to become small sprouts, I mixed them with water to a batter.

Oatmeal and other gluten-free flours can easily be added to this batter. I don't eat oatmeal myself as I don't tolerate it that easily, but many love the taste and texture.

What are your favorite recipes for healthy pancakes?