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Sprouted Blueberry Buckwheat Pancakes

Photo of sprouted wheat coconut pancakes recipe

 

Sprouted Blueberry Buckwheat Pancakes

Use those wheat berries in your food storage for this yummy, healthy way to start any day!

Course

Breakfast

  • 2 1/2
    cups
    raw buckwheat
    soaked overnight, drained
  • 1/2
    cup
    flaxseed
  • 3
    cups
    water
  • 1/2
    tsp
    stevia powder
    optional
  • 1
    tsp
    sea salt
  • 2
    tsp
    cinnamon
  • 1
    tsp
    nutmeg
  • 2
    bananas
  • 4
    tsp
    baking powder
  • 2
    cups
    blueberries

  1. Blend water, buckwheat, and flax in BlendTec until smooth
  2. Add stevia, salt, cinnamon, nutmeg, bananas, and baking powder, blend 30 seconds.

  3. Pour into bowl, add blueberries and stir by hand. Fry on griddle with a minimal amount of coconut oil.

  4. When pancakes are browned on both sides, they will still be gooey in the middle: this preserves much of the sprouted nutrition and actually tastes good, though you can cook them extra long if you want them solid all the way through.

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