Much a Do About Sprouted Buckwheat Groat Pancakes

Last Thursday, in order to have the pancakes we enjoy on Sunday, I started making my sprouted buckwheat flour. The process does take a few days, but it is so worth the effort. Plus I find it to be enjoyable. I buy my bulk organic buckwheat groats at our local health food store.

Thursday morning- Rinsed buckwheat groats and set them in a half gallon mason jar to soak in filtered water for 30 minutes. Groats don't take as long to soak as other sprouts. After soaking, drained them, put a screen lid on the jar then tilted the jar so any moisture can drain. I have a wooden cookbook holder that I use to hold my sprouting jars. My lids look like this: https://www.pinterest.com/pin/152066924892213540/,

 But I've also used cheesecloth and a mason jar ring. The main reason is to keep what you are sprouting inside the jar and bugs out. I keep my draining rack in a dark spot in my kitchen where the temperature staying constant.

Thursday evening- Poured about a cup of filtered water in sprouting jar, swish it around, then pour out water. (If any of my plants need a watering, I'll use this water.) Set the jar back on draining rack (aka re-purposed cookbook rack) 

Friday morning- Repeat Thursday evening's chore. By this time the sprouts were showing growth.

Friday evening- Repeat Thursday evening's chore.

Saturday morning- Took sprouts out of jar and placed in my dehydrator. I have a Nesco Food Dehydrator. I set the temp to 110f.

Saturday evening- Checked to see if groats had dried. Stirred them a bit.

Later Saturday evening- Around 10pm, they were ready so I put them in a clean dry mason jar and place the filled jar in the refrigerator. The next day when I was ready to make pancakes, I used a coffee grinder bought specifically for grinding my sprouted grains, to make the buckwheat flour. Then I use a recipe I adapted from the CD Kitchen's recipe.

 Pictured above are both the sprouted/dehydrated buckwheat groats and the groats ground to make flour for use in the pancake recipe.

Sprouted Buckwheat Flour Pancakes:

1 cup sprouted organic buckwheat flour

1 teaspoon non-gmo baking powder

2 teaspoons organic brown sugar

1/2 teaspoon pink Himalayan salt

1 free range egg, beaten

1 cup organic whole milk

2 tablespoons melted/cooled organic butter or coconut oil

1 teaspoon organic vanilla

1/4 teaspoon cinnamon, optional

Mix all dry ingredients a bowl then add wet ingredients, making sure butter or oil is cooled but still liquid. Let sit to rest for about 5-10 minutes. Cook as you would any other pancake batter. I would recommend topping with fresh fruit, honey or maple syrup.