Buckwheat Flaxjacks (courtesy of jae steele and her book “Ripe From Around Here“.)
2 cups buckwheat (raw whole grains, not kasha)
4 cups filtered water, divided
1/4 cup flax seeds, freshly ground
2 tbsp lemon juice (1/2 lemon)
2 tbsp non-hydrogenated coconut, sunflower or olive oil
2 tbsp liquid sweetener (blackstrap molasses, date syrup, barley malt, maple syrup, etc.)
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp sea salt
Place the buckwheat in about 3 cups of water, loosely cover and set aside to soak overnight (or at least 5 hours). Drain, rinse and place the soaked grains in a blender or food processor. Add the remaining cup of water, ground flax seeds, lemon juice, oil, sweetener, baking powder, cinnamon and salt. Blend it until the batter is uniform.
Portion the batter by 1/3 cups on to a hot and lightly oiled skillet and cook on medium high heat until golden on both sides, about 4 minutes for the first side, 2 for the second.
