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!