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 mins
Fermentation Time8 hours hrs
Total Time15 minutes mins
Course: Breakfast
Cuisine: fermented foods
Keyword: fermented foods, vegan, whole food plant based
Servings: 2
Calories: 356kcal
- 2 cups whole buckwheat flour
- 1 cup water
- 3 cups dried fruits
- 4 cups fruits
- ½ cup tahini
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!