Matcha Sesame Blender Pancakes
Serves: about 8 pancakes
  • ½ cup raw buckwheat groats - soaked in purified water overnight
  • ½ cup almond milk or water
  • 1 teaspoon matcha powder
  • 1-2 tablespoons maple syrup, plus more for serving
  • 1 tablespoon sesame seeds (I used black)
  1. Drain the buckwheat over a colander and rinse very well. Combine it with almond milk/water, matcha, and maple syrup in an upright blender, and blend until smooth. Add sesame seeds and pulse on low to mix the seeds into the batter.
  2. Warm ½ tablespoon of coconut oil in a medium non-stick frying pan over medium heat. The pan should be very hot, but not smoking. Pour ¼ cup of the batter per pancake into the pan. Fry as many pancakes as the pan can hold, I did 3 at a time. Fry until the edges turn dry and bubbly, for at least 2 minutes, flip and cook for 1-2 more minutes, until the underside is golden brown. Continue with the rest of the batter, keeping the cooked pancakes covered and warm. You should not need to add any more oil, and you may need to lower the heat a bit once you've fried up your first batch to keep the pan from smoking.
  3. Enjoy right away with more sesame seeds, coconut flakes, fresh fruit, maple syrup/honey, yogurt, etc. These pancakes are best eaten fresh, but you can also reheat them on low temperature in the oven or toaster, in case you have leftovers.
Recipe by Golubka Kitchen at