Buckwheat and elderberry pancake with hazelnut chocolate spread (posh vegan nutella)
Happy Shrove Tuesday! Since I was 5 years old I’ve made pancakes on Shrove Tuesday. Mostly because of my grandma Dodo. I still love to flip the pancakes like I did then, aiming to hit the ceiling and to do a double spin. But now I experiment with my ingredients and try out new recipes. This recipe is a take on a galette de sarrasin – a buckwheat galette made from scratch in my blender Vitamix Ascent A2500.
With a high powered blender like a Vitamix, making your own flour is very easy. Importantly it is also a very nutritious way to eat. Blended immediately before making your batter the kernels maintain maximum nutrition and flavour! This galette recipe isn’t just for today, it is a nutritious and tasty dish to serve as a brunch, lunch or dinner with your chosen topping any day. But whilst it is Shrove Tuesday why not indulge.
150g whole buckwheat or flour
1 tbsp ground flax seed
300 ml milk (hazelnut, soya, etc)
5 tbsp elderberries, picked or 3 tbsp sour cherries rehydrated in a little warm water (optional)
1 tsp oil (olive, coconut, veg)
Elderberries or sour cherries and hazelnuts to serve
To make the flour place the buckwheat seeds in the blender and blend for a minute on a medium high setting. Stop and push everything towards the blade every now and again and keep blending until you have a fine flour.
To make the galette, mix the flax seed with two tablespoons of warm water, after one minute add to the blender with the buckwheat flour and milk of choice. Season with a little salt and pulse blend to mix into a batter. If using add the elderberries or sour cherries and stir. To make the galettes, warm a non stick or well seasoned frying pan with a touch of oil. Then pour a ladle of batter into the pan whilst turning the pan to allow the mixture to coat the base. Leave on a medium heat until the pancake dries and browns a touch on the bottom. Carefully lift the sides checking they are unstuck then flip the pancake and finish cooking on the other side.
Hazelnut raw chocolate spread – Posh vegan nutella
I’m not going to lie this is a luxurious product! Nuts and seeds are expensive, but shop bought nut butters are even more so. Making your own improves the flavour and freshness and means you know exactly what has gone in it. Making your own also saves waste! Buy your nuts and seeds from a bulk buy store using your own packaging. Use any blender but for the best results use a high powered blender like a Vitamix.
Makes about 500g
50g raw cacao powder
120g Maple syrup or another sweetener
20ml extra virgin olive oil
150ml hazelnut milk or another nut milk
Preheat an oven and baking tray to 190C
Simply roast the hazelnuts on a baking tray in the oven for 8-10 minutes. Blend the nuts until smooth. Then add all the other ingredients and blend for three minutes until very smooth. Store in the fridge and eat within 1 month.
THE NATURAL COOK
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