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Buckwheat Crepes or Pancakes

Buckwheat Crepes or Pancakes

Recipe from Didier's ebook, What's for Breakfast?


  • 2 cups coconut flakes
  • 4 cups sprouted buckwheat (check buckwheaties recipe)
  • ½ cup coconut oil
  • 2 ½ cups water or nut milk
  • 2 droppers vanilla stevia
  • ¾ cup ground flax or chia seeds
  • 2-3 TBSP lemon juice
  • pinch salt
  • Vanilla to taste


  • Place the coconut oil, ½ cup of the water, salt and stevia in your blender and blend into a smooth cream, using the blender at its full speed setting
  • Place the sprouted buckwheat, lemon and the rest of the water in your food processor; Blend until creamy, similar to porridge.
  • In a mixing bowl pour both the coconut cream and buckwheat cream and whisk together; add the coconut oil first, then the flax or chia to your mixture
  • Let sit for 15 to 20 min
  • Place 5 small scoops each on a teflex sheet that you will spread into pancakes about circles about ½ inch thick
  • Dehydrate for 4 hours at 115
  • Remove from the teflex sheet, place directly unto the tray and dehydrate 4 more hours;
  • The crepes should remain pliable and moist; check often to see as different conditions might alter the results slightly Variations
  • Fold in blueberries or other berries in your mixture
  • Use flavored coconut cream of your choice.
  • Make a fruit sauce to accompany your pancakes: simply blend some fresh berries with a pinch of salt, a squeeze of lemon juice (about 1 TBSP), and a few drops of sweetener of your choice if the berries are not sweet enough. Et voilà!
Didier Cuzange

Chef Didier Cuzange has over 30 years’ experience in the restaurant business, with a French culinary background and extensive cooking and teaching experience; his love for food is reflected in his creation of a wholesome, healthy cuisine that is also tantalizing to the palate and senses. His new ebooks, What's for Breakfast?,Where is the Calcium?, and Spring Cooking | Liver Cleansing are now on sale!

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