Ingredients

1 cup green buckwheat flour

2 tbsp millet or rice flour (or more buckwheat flour)

1 cup water

1 lime juice

1 cup green leaves (kale, mint, parsley, cilantro, basil, spinach)

2 small broccoli florets

1 pinch cumin powder

1 pinch Himalayan salt or more to taste

1 pinch cayenne pepper

1 tsp spirulina powder (optional)

1 tbsp coconut oil for frying

TOPPING

1 cup green salad (spinach, kale, arugula, watercress)

1 sweet potato (cut into chunks)

¼ cup cauliflower florets

½ cup frozen peas

½ cup organic chickpeas *

1 tbsp Hemp seeds (optional)

1 pinch nutmeg powder

How To Cook

1.   

BUCKWHEAT FLOUR

1. Pour ½ cup green buckwheat into your blender, make sure the green buckwheat is dry
2. Blend until you get a super fine flour
   
   

PANCAKE

1. Pour all the ingredients for the pancakes in a high speed blender and blend until well combined.
2. Let the batter sit for 10-20 minutes. 
3. Heat ome coconut oil in small pan for the pancakes (make sure that you take a non stick pan).
4.  Spoon 1/4 of the mixture onto the pan and cook until bubbly on top, then flip and cook until golden brown on the bottom.
5. Cook one pancake after the other until you are done.
   
   TOPPING

1. Peel the sweet potato and steam it for 10-15 minutes until soft.
2. Heat another small pan and roast the cauliflower florets for 5-7 minutes until they are getting brown.
3. Boil the frozen peas for 5 minutes in water. Drain them and keep them on the side.
4. Place the steamed sweet potato in a bowl and mash it with a fork. Add some Himalayan salt and a pinch of nutmeg.
5. Take a plate, arrange each pancake and top it with the salad. I used watercress, chickpeas, peas and cauliflower florets.
6. Scoop the sweet potato mash on the side or on top. 
7. Sprinkle some hemp seeds on top and serve.