Name: Soaked Buckwheat Oat Pancakes recipe
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

All Recipes Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

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

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

Alternatives to this recipe