These pancakes turn out light, lacy, and elastic, and they don’t tear — you just have to follow a few small details.

Pancakes

Ingredients

• 3.5 oz (100 g) green buckwheat
• optional: 1 tablespoon of cocoa powder 🍫
• 7 fl oz (200 ml) water
• any sweetener
• 1/4 tsp baking soda
• 1/2 tsp apple cider vinegar or lemon juice

Instructions

1. Grind the green buckwheat in a coffee grinder. This is important — if you use a blender it usually leaves larger particles, but we need it to turn into a fine flour.
2. Slowly add the water to the buckwheat flour while mixing so there are no lumps.
3. Add the sweetener and let the batter rest for 10 minutes. (add cocoa if you’re using it)
4. In a small spoon or cup, activate the baking soda with the vinegar, then add it to the batter and mix well.
5. Heat a pan very well and cook the pancakes on a dry pan (no oil).
6. Cook 2–3 minutes on the first side, until the edges start forming a light crust and the pancake begins to lift from the pan.
7. Flip and cook 1–2 minutes on the other side.
8. Cook over medium-high heat.

Filling (Cream-Cheese Style)

Ingredients

• 3.5 oz (100 g) tofu
• 2–3 tbsp coconut butter (coconut urbech)
• 1 tsp lemon juice
• sweetener to taste (I use stevia)
• 3 oz (90 g) full-fat coconut milk
• fresh fruit

My favorite fruit combinations:

• strawberries 🍓 (the best one)
• kiwi 🥝 (very good but a little sour)
• banana or mango also work amazing.

Instructions

1. Blend everything except the fruit in a blender.
2. You’ll get something like a vegan cream cheese.
3. The full-fat coconut milk is important — the fat is what creates that creamy texture.

Assembly

Spread the cream on the pancakes, add chopped fruit, and roll them up.

That’s it — super simple and honestly so delicious. If you try them, tell me how they turned out! 😌🍓

sorry for the not-so-great photos — i’m not much of a photographer