Zucchini and Corn Buckwheat Cakes
1 C buckwheat, toasted if you can find it
½ C plain nut milk
½ C water
½ lime, juiced
2 medium zucchini, grated
1 cup corn kernels
1/2 cup unsweetened coconut flakes
2 Tbsp chia seeds or flax meal
½ tsp baking soda
Sea salt, pepper, chili powder, cumin, coriander, garlic and cayenne to taste
Coconut or other oil for cooking pancakes
Soak buckwheat in water for at least 8 hours or overnight. Drain and rinse buckwheat.
Add the buckwheat, nut milk, water, lime juice, and coconut to a blender or food processor. Blend until you have a thick batter. Pour into a large mixing bowl.
Add the grated zucchini, corn, chia seeds/flax meal, baking soda and spices to the batter and mix well.
Cook as you would any other pancake. We used a bit of coconut oil in the pan for each batch. This makes about 15 small pancakes.
1 can beans of choice (refried, black, pinto, pink and kidney work best)
Extra fresh veggies of preference (peppers, tomato, etc.)
Place greens in a bowl. Top with cakes, ½-1 C beans, salsa, fresh veg and garnishes. Alternatively, you could eat these by themselves or with an Indian spice/chickpea theme as well.