Ingredients (4 portions)

  • 150 g whole grain rice
  • 150 g buckwheat
  • 100 g carrots
  • 50g walnuts or almonds
  • pinch of salt
  • pinch of cinnamon (if you like)
  • 300-400 ml water
  • 1-2 tablespoons sesame oil
  • sugar-free jam


  1. Wash the rice, buckwheat and nuts (or almonds) and soak them in the fresh water. The minimum soaking time is 3 hours. Even better is to leave grains and nuts soaked for longer (overnight or from morning to evening).
  2. Then pour the soaking water and add 300(-400) ml of fresh water, one medium carrot and a pinch of salt.
  3. Mix everything at the highest speed in the blender into smooth dough.
  4. The dough should have a consistency like a pancake dough.
  5. A good quality pan (preferably with a non-stick bottom) lightly brush with oil and let it warm.
  6. Pour a scoop of the dough and slightly lower the temperature.
  7. Rotate when the dough is fully solidified and fry the other side. Be careful to don’t burn it.
  8. Spread the pancakes with jam without sugar and decorated with a tofu cheese cream.

Practical info

  • Don’t fry these pancakes very fast. They take little bit longer time to fry them on lower temperature. Use a pancake turner to turn them.


  • You can give a small piece of pancake without jam to children 1,5+ years. To older children you can give the whole piece with jam and tofu cheese.