Buckwheat Spinach Pancake Stack - alive magazine

Name: Buckwheat Spinach Pancake Stack - alive magazine
Ingredients: 2 Tbsp (30 mL) white sesame seeds; 2 tsp (10 mL) coriander seeds; 1/4 cup (60 mL) buckwheat groats; 1/4 cup (60 mL) pine nuts; 2 tsp (10 mL) dried mint; 1/2 tsp (2 mL) dried thyme; 1/4 tsp (1 mL) fine sea salt; 1 cup + 2 Tbsp (280 mL) buttermilk; 1/4 cup (60 mL) water, plus additional as needed; 1 large organic egg; 200 g (7 oz) frozen spinach, thawed and squeezed dry; 1 1/2 cups (350 mL) buckwheat flour; 1 tsp (5 mL) baking powder; 2 Tbsp (30 mL) coconut oil or grapeseed oil; Poached eggs, for serving

www.alive.com

Who said pancakes can’t be enjoyed for dinner? Gluten free and protein packed, this is a fantastic dish to enjoy any time of day. Buckwheat…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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