I agree it will be the same, but perhaps slightly nuttier, since kasha is toasted buckwheat groats? I'm actually making this for the first time today for breakfast. Our podcast Play Me a Recipe features the recipe's author talking through it if you want to listen as you do it: https://playmearecipe.food52.com/episodes/julia-sherman-makes-gluten-free-buckwheat-groat-pancakes-5716jym5. Lots of interesting tips in this one recipe, like using dried berries in batter and ghee to fry it in (as well as a fish spatula to flip).
Delicious! I should have blended the batter longer or strained it—there were a few stray, hard groats. But overall it was good, not too sweet, and very interesting with the banana and almond extract mixed in. I had mine w yogurt and honey, my daughter did syrup. I loved the ghee. Halfway through I ran out and used coconut oil, also good. And I like adding dried blueberries—-adds the punch of flavor without changing the texture. I froze the remaining batter for next weekend.
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