Soaked Buckwheat Oat Pancakes recipe

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Ingredients

¼ cup freshly ground oat flour
¼ cup freshly ground buckwheat flour
2 tablespoons coconut flour
1 tablespoon freshly ground flaxseed meal
¾ cup almond milk
2 ¼ teaspoons kombucha
1 small banana
½ teaspoon baking powder
¼ teaspoon baking soda
2 teaspoons vegetable oil

Nutrition Info

237.9 calories
carbohydrate: 35.4 g
cholesterol: : -
fat: 9.8 g
fiber: 6 g
protein: 5.5 g
saturatedFat: 1.3 g
servingSize: -
sodium: 343.3 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk oat flour, buckwheat flour, coconut flour, and flaxseed meal together in a small bowl. Pour in almond milk and kombucha, mix well to form a sticky batter. Set aside to soak in a warm spot in the kitchen, 8 hours to overnight.

  2. Blend batter with banana, baking powder, and baking soda until combined.

  3. Heat oil in a large skillet or griddle over medium-high heat. Place 1/4 cup of batter in the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Recipe Yield

6 pancakes

Recipe Note

These pancakes really fill the belly. Freshly milled flour makes all the difference. Soaking or fermenting overnight with non-dairy milk and acid (kombucha, kefir, or lemon juice) ferments the batter and goes easy on the digestion. Serve with syrup or the fresh fruits of your choice.

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