The result of a desperate recipe save that ended up so delicious that I have been eating it for breakfast.. a lot (ok, every day..).
You need to start with sprouted, fermented buckwheat. That requires a couple of days forethought. Take your buckwheat groats today (Thursday) and soak them for 24 hours in a warm place. Then rinse, cover and let sit for another 24 hours.
Then on Saturday you are ready for breakfast.
Into the blender (or processor) goes:
* 2 tbsp of the sprouted buckwheat
* 1 banana
* erythritol (or preferred sweetener)
* dash of salt
* 2 tsp vanilla essence
Zap it until the whole business looks a bit like cake batter. Buckwheat is mucilaginous, so it makes a nice, creamy kind of mush (official cooking lexicon, I believe).
Once it is done (and this is the weird bit), heat 'some' (say 1-2 tsp) coconut oil in a nonstick frypan and pour the batter in there. Let it bubble a bit like a pancake (except it won't set) then dump half a cup of berries (fresh or frozen) in there and swoosh it all around until it turns a bit 'gluey' and porridgey.
Scoop into a bowl and top with coconut milk.
Or coconut yogurt
It's also ok without.
This has about 6g protein, even without any animal products, but the main thing is.. you can't stop eating it.