One of the last meals that I made in my Richmond apartment was buckwheatie pancakes. Buckwheaties, as I know them, are sprouted dehydrated buckwheat groats. I don’t have a dehydrator, so after sprouting, I just spread them on my stoneware pie pan and let them sit on the windowsill in the sun for a few days. They’re usually pretty dry after one or two long, sunny days, but if you want to store them, you want to make sure they are thoroughly dry.
And, I know it kind of defeats the purpose of buckwheaties being a raw food, but I really wanted to make them into sprouted buckwheat pancakes. Plus, sprouting grains and seeds makes them more easily digestible. I ground the dry buckwheaties in my blender, then added some all-purpose flour, baking powder, molasses, salt, cinnamon, and allspice in a bowl. I used coconut oil to fry the pancakes. Dipped in maple syrup, they were the perfect tasty high-protein finger food throughout the day full of the duties that come with moving: packing, lifting boxes and scrubbing.
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