Name: Buckwheat pancakes & waffles (gluten free)
Ingredients: 2 cups buckwheat groats (raw, not toasted); 4 cups water; 1/2 cup yogurt or kefir (for soaking with water and groats); 2 cups fresh yogurt or kefir; 4 eggs; 1/2 cup milk (or water, optional based on thickness desired); 2 tsp baking soda; 2 tsp vanilla; 1/2 tsp real salt

Ingredients

Scale

2 cups buckwheat groats (raw, not toasted)
4 cups water
1/2 cup yogurt or kefir (for soaking with water and groats)
2 cups fresh yogurt or kefir
4 eggs
1/2 cup milk (or water, optional based on thickness desired)
2 tsp baking soda
2 tsp vanilla
1/2 tsp real salt

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Instructions

Place the buckwheat groats, 4 cups water, and 1/2 cup yogurt/kefir in a bowl and soak for 12 – 24 hours at room temperature
When you are ready to prepare your pancake batter, rinse the buckwheat
Put remaining ingredients, and rinsed buckwheat, minus baking soda, into blender or food processor (I use a Vitamix)
Blend until smooth
Warm up your cast iron pan or waffle maker
Transfer batter into a bowl and gently mix baking soda in (careful, it will rise!)
When pan or waffle maker is hot, add a generous amount of fat (ghee, coconut oil, butter) to the pan
Ladle your batter into the pan or waffle maker, cooking mostly through before flipping
Top with your favorite toppings (whipped cream, berries, applesauce, butter, etc.) and enjoy!