Vegan, gluten-free and sugar-free crêpes made from a wholegrain buckwheat,
then layered with raw chocolate and apricot jam, so I can call them a Sacher Crêpes Cake.
And indulge in it big time.
If you love the idea of vegan, gluten-free and sugar-free crêpes – continue reading, and you’ll thank me later because this is by far the best vegan and gluten-free pancake recipe.
If you like that chocolate – apricot jam combination as found in a Sacher cake – continue reading, and you’ll thank me later as well, because this will become your favorite Crêpes cake.
You are welcome. 😉
I do not know about you but I can never get enough of good pancakes. I hope you are on the same train and you really NEED a new pancake recipe.
But let’s not stop there.
These pancakes (or crêpes, just for the purpose of calling this a ” crêpes cake”) are made of a wholegrain buckwheat and are a perfect base for any pancake breakfast. They are fluffy and tender, and can be made either sweet or savory, depending on your preference.
So today, I’ll start with sharing a basic recipe with you and then continue upgrading it to make this delicious Sacher torte-like-treat.
If you are not familiar with Sacher Torte (cake), let me just tell you that it’s a rich chocolate cake (full of sugar, chocolate and butter) that combines a taste of apricot jam with a heavy chocolate ganache. Although I am not a great fan of Sacher Torte, I love that combination of apricot jam and dark chocolate and especially when served over my favorite pancakes.
Did I already mention it’s all refined-sugar free, vegan and glutenfree?
BEST BUCKWHEAT PANCAKES (and MINI SACHER CRêPES CAKE {vegan, gluten-free, sugar-free}
Ingredients:
buckwheat pancakes (makes around 25-30 mini pancakes, serves 4)
2 cups soaked buckwheat seeds (see notes*)
2 cups water
1 Tbsp coconut sugar (see notes**)
2 Tbsp melted coconut oil
1Tbsp tapioca flour
1 tsp baking soda
coconut oil for frying
Mini Sacher Crêpes Cake
-serves 2-
10 or more mini buckwheat pancakes from the recipe above – see notes***
3 Tbsp apricot jam of your choice (go with a sugarfree or homemade option)
1/3 cup liquid raw chocolate as made here (see notes****)
2 Tbsp cacao nibs
Instructions:
- Measure the soaked buckwheat and rinse well under running water (see notes*).
- Place buckwheat seeds in your blender, then add water and rest of the pancake ingredients.
- Blend it for 30 sec. until a smooth batter forms.
- Preheat a non-stick skillet, coat with coconut oil and start pouring in the batter for mini pancakes. I have a 9-inch pan and made 4 pancakes at a time.
- Cook pancakes until little bubbles form on top and they dry on the edges, then flip and fry for another 30 sec. Repeat until all of the crepe batter is used.
- Layer pancakes on the plate and let them cool.
- When you are finished with pancakes, prepare raw chocolate.
- To assemble your Mini Sacher Crepes Cake: stack pancakes on top of each other on the serving plate, spreading a thin layer of jam and a drizzle of raw chocolate between each layer.
- When your stack is finished, spread the rest of your chocolate over it and sprinkle with cacao nibs on top.
Notes
* You need to soak the buckwheat in double water and a tsp of apple cider or lemon juice and leave to stand at least 6 hours. I always soak more than measure it out for the recipe after soaking (and use the rest for this or this porridge or this granola).
** Omit if you are making a savory version. Double the sugar if you want to serve pancakes on their own or with some fruits. In later case, some vanilla and orange zest would be a nice addition.
*** I found that layering more pancakes would make cake hard to cut and serve (falling apart), but you can make larger pancakes or two mini cakes (in that case, adjust qunatities of jam and raw chocolate)
**** Instead of making your raw chocolate syrup, you can melt dark (vegan) chocolate and thin it with some almond or other plantbased milk
Sara
Iva@culinary postcards
Tanja
iva@culinary postcards