Ingredient List:

3 cups whole raw buckwheat

2 teaspoons sea salt

Coconut or other oil (for greasing pan)

1/4 cup sesame or poppy seeds

Instructions:

1. Rinse the buckwheat, cover with water, and soak for 8-12 hours

2. After soaking, drain the buckwheat through a sieve. Leave the grains in the sieve for a minute to drain fully.

3. Combine the buckwheat with 3/4 cup fresh water and salt and blend for at least 1-2 minutes or until there are no more visible pieces of buckwheat. The batter should be of pancake batter consistency. Add a little more water if necessary.

4. Put the buckwheat batter in a non-metallic bowl, covered with a clean cloth and let it ferment for about 24 hours.

For BREAD:

5. Grease a loaf pan and sprinkle the sides and bottom with lots of seeds. Pour the batter into the pan.

6. Let the batter rise in the pan for 1-3 hours.

7. Preheat the oven to 400 degrees F.

8. Place the loaf in a heated oven and reduce the heat to 350 degrees F. Bake for an hour. Remove the loaf from the oven and let the bread rest in the pan for about 15 minutes.

9. Remove the loaf from the pan and let it fully cool before eating.

10. Slice, toast, and add butter, or coconut oil, jam, nut butter, cheese, whatever shmear you prefer!

For PANCAKES or CREPES:

11. Using the same batter after it is fermented, add water a little bit at a time and stir until pancake or crepe consistency is met.

12. Heat up a non stick or caste iron pan on the stove, put some oil in and ladle enough batter to make your pancake or crepe.

13. Wait until you see bubbles in the pancake and the edges start to firm up. Flip and cook through for another minute or so.

14. Make a stack and cover with your favorite toppings! Berries, jam, butter, coconut oil, syrup, honey, whip cream, nut butter, and a little sprinkle of salt!