Fermented Buckwheat Dosa or Pancake

This week we are focusing on keeping it simple. These require planning ahead due to the soaking and fermentation involved. But there are few ingredients and it’s an easy batter to have on hand.

I love to make these for the kids when they want pancakes. Or sometimes make them savory and eat them like a dosa and serve them with veggies.

1 cup raw buckwheat groats water for soaking

3/4–1 cup filtered water (for blending)

2 T ground flax

½ c water

1/2 tsp sea salt

1 T  CoCoFir, or a spoon of yogurt 1 T coconut oil

Optional:

 cinnamon

touch of honey

·Or if savory, try rosemary and thyme with chopped avocado or a tsp of muun chi fermented roots

Rinse groats and soak them overnight in filtered water.

Make flax egg:

Mix the grounds flax with filtered water. Let sit for 15 min. Rinse and drain buckwheat until less slippery.  Blend with flax egg, salt and CoCoFir.

Blend until silky smooth.  

After blending, leave batter loosely covered for 8-24 hours at room temperature.

The natural microbes and  cultured starter allow the dosa to be light and airy with little tang.

Medium hot skillet + coconut oil

Cook slower than regular pancakes because the batter is wetter.

Have fun making these with the kids!! They love watching them rise or you can make them flat like a crepe and add more liquid. Enjoy!