Delicious Vegan Buckwheat Pancakes Recipe

Start by soaking the green buckwheat overnight in water. If your dates are hard, soak them as well. This will help to soften them, making them easier to blend.

In the morning, rinse the soaked buckwheat and place it in a blender. Add all the ingredients, except for the baking soda and lemon juice or apple cider vinegar. Blend until you achieve a smooth consistency similar to traditional pancake batter.

Once blended, mix in the baking soda combined with the lemon juice or apple cider vinegar. Stir gently to combine. The texture should resemble that of standard pancake batter – you can check out the consistency in the accompanying video!

Heat a pan over medium heat and lightly grease it with coconut or olive oil. Pour the batter into the pan to form pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Note: To make thinner pancakes, simply add more milk or water to the batter!

While your pancakes are cooking, make the berry jam by blending together berries with the syrop to your liking and adding psyllium or chia seeds. Allow the mixture to thicken for about 30 minutes, which is the perfect time while pancakes are cooking.

Once the pancakes are ready, serve them with a generous amount of your homemade berry jam. Enjoy this delicious treat with your family, especially during festive occasions!