Buckwheat and Oat Pancakes

5.0(5)

I've been working on this recipe for a few months now and I'm happy with this final version. I've attempted to make it healthy without being austere. If you can't buy oat flour locally you can make it by processing rolled oats or just go ahead and use the rolled oats as is. Hope you enjoy it as much as we do. This is great for a cozy winter supper with grilled turkey sausage and a grilled seasonal vegetable.

by sugarpea·published 2009-03-30

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Breakfast

Servings

10 pancakes

Total time

25 min

prep 10 min

Calories / serving

129 kcal

Ingredients (12)

serves

1/2 cup buckwheat flourbuckwheat-flour
1/2 cup oat flour or 1/2 cup rolled oats
1/2 cup chopped walnutswalnut
1 teaspoon sugar or 1 teaspoon sugar substitutesugar
1 teaspoon baking powderbaking-powder
1/2 teaspoon baking sodabaking-soda
1/2 teaspoon saltsalt
1 eggs or 1 equivalent egg substituteegg
3/4 cup buttermilkbuttermilk
1/2 cup unsweetened cinnamon applesauceapplesauce
2 tablespoons melted butter or 2 tablespoons oil, of choiceoil
maple syrupmaple-syrup

Instructions (4 steps)

01Mix dry ingredients in a large bowl.
02Beat liquid ingredients ( except syrup or topping) in a small bowl; add to dry ingredients and stir until just mixed.
03Spray or lightly oil a hot griddle or non-stick skillet and add batter by 1/3 cup measures; turn when bubbles form on top surface and underside is browned. Cook second side until browned. This should result in 10 each 5" pancakes.

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Rich recipe — supports nutrition-aware planning.