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Vegan Buckwheat Sourdough Pancake

Vegan Buckwheat Sourdough Pancakes (GF)

We make fast and easy vegan buckwheat sourdough pancakes topped with heavenly sweet soaked dried fruits, berries and tahini! Gluten-free at no cost.
Prep Time15 minutes
Fermentation Time8 hours
Total Time15 minutes
Course: Breakfast
Cuisine: fermented foods
Keyword: fermented foods, vegan, whole food plant based
Servings: 2
Calories: 356kcal

Ingredients

  • 2 cups whole buckwheat flour
  • 1 cup water
  • 3 cups dried fruits
  • 4 cups fruits
  • ½ cup tahini

Instructions

  • At least a day before: Mix the water, flour - salt if you like - and let it sit. If you have a sourdough starter, add 1 tbsp to boost activity. As soon as you see bubbles and signs of fluffiness (usually overnight in a warm environment or a bit longer if colder) your sourdough is ready for pancakes!
    On the day before, put the dried fruits in a bowl and add water until the water level is about 1 inch above the fruits.
  • The next morning, heat a pan and cook the pancakes on both sides for about 2 minutes.
  • Mix ½ cup of the dried fruit juice (the sweet liquid you end up with after soaking the dried fruits) with a few tbsp of tahini.
  • Place the dried fruits lengthwise on a pancake, top with the fresh fruits, the juice-tahini mixture and tahini. Eat with your hands as you would eat a taco and have a great day!