Buckwheat Pancakes - Soaked, Fluffy, Nutritious and Gluten Free!

I've been using Weston Price style grain preparation (soaking in an acidic/lactic medium to reduce phytic acid) for a while now and find that it not only makes grains, seeds and nuts more digestible and nutritious - but it also produces baked goods that are fluffier and tastier than their non soaked equivalents. Don't you just love it when doing the right thing makes something taste better?

Well these pancakes always seem to work out well and are a wonderful vehicle for your breakfast or brunch imagination. Top them with sour cream and smoked fish, ripe banana and hung yogurt, peanut-butter and smooshed berries, buttered spinach and poached egg or serve as part of a cooked breakfast - for mopping up all that lovely tomato, egg yolk and meat juices.

All you need to do is get prepared the day before and you'll wake up to a pancake batter all ready to go. A true fast food breakfast!

They can also be made, frozen on a tray and bagged up to use as handy snacks. Just sandwich a couple together with some butter and a bit of cheese for a snack on the go, or pop them under the grill to have hot.

Fluffy Buckwheat Pancakes
makes 30 small ones

I've used gelatin granules here for two reasons, firstly, to help the pancakes have body (in place of something like xanthan gum) and secondly, gelatine helps digestion of carbohydrates - Linseeds are also excellent.

American Cup Measures
1/2 cup Buckwheat Flour
1/8 cup Brown Rice Flour
1/8 cup Ground Almonds (or buckwheat flour or coconut flour to make these nut free)
1/2 cup Live Wholemilk Yogurt
1/4 cup Unhomogenised Whole Milk (preferably unpasteurised)
2 Large Free Range Eggs
Pinch Sea Salt
1 tsp Geltine Granules or 3 tsp crushed linseeds (flax seeds)
1/4 tsp Bicarbonate of Soda dissolved in 1 tbsp milk

24 hours before you plan to eat these pancakes, put buckwheat flour, rice flour and ground almonds (or alternative) in a bowl. Add milk and yogurt and give the whole thing a good stir. Set aside at room temperature for at least 12, but ideally 24 hours.

When you're ready to make pancakes, gently heat a heavy bottomed frying pan (skillet) and add a knob of your fat of choice (duck fat, beef fat, chicken fat, goose fat, lard, olive oil) - I wouldn't cook these in butter as it can burn quickly.

To the soaked flours add eggs, gelatine, salt and soda dissolved in a tbs of milk.

Beat well until smooth and add a touch more milk if it seems too stiff. It should be like softly whipped cream - American style batter, not a crepe batter.

Increase the heat under your pan to medium and add spoonfuls of the mixture. Wait until bubbles have risen to the surface and it starts to set (around 2 minutes), then flip gently with a palette knife and briefly cook the other side until golden (under a minute).

If your mix doesn't form bubbles in the pan, increase the heat slightly.

Hand straight onto waiting breakfast plates, or cool on a rack.