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Pancakes have long since found their way to Europe. And we have copied the recipe, improved it and made it healthier. There are so many exciting plant-based pancake recipes. I'll introduce you to a few here.
Overview
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Buckwheat pancakes
I got to know this recipe during my studies and Ulrike Eder has created a delicious recipe suitable for children that I don't want to deprive you of. It not only consists of health-promoting buckwheat, but also comes sprouted.
INGREDIENTS
▽ 200g buckwheat
▽ 300-400ml water
▽ little salt
▽ 1 tbsp coconut oil (for heating)
▽ Toppings of your choice (blueberries, jam, no-tella...)
PREPARATION
Mix or blend buckwheat, water and salt. Leave to stand for 15 minutes.
Now fry the batter like usual pancakes in a frying pan with a little coconut oil until golden brown on both sides.
Serve with toppings of your choice.
Cinnamon pancakes
These pancakes are closer to classic pancakes. They have a little more ingredients, are sweetened and don't need a sprouting process, which makes it perfect for a last-minute meal. However, this is where the egg substitute comes in.
INGREDIENTS
▽100g flour (e.g. original spelt)
▽1 tsp baking powder
▽1 tsp cinnamon
▽1 tbsp alternative sweetener (coconut blossom sugar, pear syrup, maple syrup...)
▽ 1 egg substitute
▽ 120ml vegetable milk (e.g. almond milk, oat milk...)
▽ Coconut oil for frying
PREPARATION
Prepare the egg substitute.
Mix the dry ingredients (flour, baking powder & cinnamon) together. Also add the sugar, unless it is liquid (maple syrup, thick juice...), then only add at step 3.
Now add the wet ingredients (egg substitute, milk), mix everything.
Heat the coconut oil in a frying pan and fry the pancakes in batches until golden brown on both sides.
Garnish with maple syrup, jam, liquid chocolate, fruits and berries.
Chickpeas pancakes (salty)
It also works salty. With the chickpea pancakes and herb curd.
It goes well as a side dish or as a starter, or even for breakfast. These pancakes are very different from the classic sweet pancakes, and add an interesting change to the menu. Instead of chickpeas, lentils can be used here. Then you have delicious lentil pancakes. This recipe is inspired by Starchef Tanja Grandits.
INGREDIENTS
▽ 200g chickpeas
▽150ml water
▽ 3 tbsp yoghurt (vegetable)
▽2 tbsp flour (e.g. original spelt)
▽1 tsp baking powder
▽4 tbsp thyme
▽1 tsp cumin seeds
▽1 tsp coriander seeds
▽1 pinch of chilli pepper
▽ little salt
▽ 4 tbsp coconut oil (for frying)
PREPARATION
Soak the chickpeas and cook them according to the instructions on the packet or buy them already cooked. Alnatura sells chickpeas in jars instead of the usual tins.
Drain the chickpeas and mix finely with the water.
Add the remaining ingredients and mix everything together briefly. Season to taste.
Heat the coconut oil in a frying pan and fry the pancakes until crispy on both sides.
There are two options for the vegan curd. A) you buy a ready-made one. Or B) you make it yourself. You can then mix the homemade curd with herbs of your choice (coriander, chives, parsley, basil, dried tomatoes, nutmeg, paprika powder, herb salt, garlic...) and serve with the pancakes.
As you can see, the variation is high and there are no limits to your creativity. Create your own recipe here!
Germination
Germination is a somewhat laborious process in the beginning. With time and a little practice, it becomes a routine process. Like brushing your teeth.
The food is soaked in water overnight. The next day, the food is rinsed with fresh water through a sieve. During the next 12-24h the sprouts are left in the sieve and rinsed 2-3 times with fresh water. Until small tips emerge.
What's so healthy about buckwheats?
Buckwheat provides all the essential amino acids. One of them is lysine, of which it provides 3 times as much as real grain. Lysine is essential for building muscles, bones and connective tissue. It is often used as a cure for herpes. Another amino acid that is strongly contained is tryptophan. Tryptophan supports a healthy sleep-wake rhythm and ensures a good mood. Lastly, it contains a lot of lecithin, which is beneficial for fat metabolism and supports the liver.
Buckwheat also contains plenty of rutin, which supports the cardiovascular system because it strengthens the blood vessels and is therefore helpful in cases of high blood pressure.
What other diseases does buckwheat help with?
Diabetes - because buckwheat can lower blood sugar levels.
High cholesterol - the fibre and flavonoids in buckwheat lower colesterol levels.
Too high liver values - because of the lecithin
Gluten intolerance - because gluten-free
Buckwheat also provides
Potassium
Phosphorus
Magnesium
Calcium
Iron
B vitamins
Vitamin E
Sprouted buckwheat is even more valuable:
Vital substances multiply
Enzymes are activated (link to enzyme article)
Proteins become easier to digest
The sprouts have an alkaline effect
Source: DEINE Ernährung
xoxo your good-life coach Claudia 💋
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