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My review
Soaked Buckwheat Oat Pancakes
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sabnspice
"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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Ingredients
8 h 15 m servings 238 calsOriginal recipe yields 2 servings (6 pancakes)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Notes:
- If using ready-ground flaxseed meal, use 2 tablespoons.
- Substitute other non-dairy milk for the almond milk if desired.
- Kombucha may be substituted with water, kefir, or lemon juice.
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 238 calories; 9.8 g fat; 35.4 g carbohydrates; 5.5 g protein; 0 mg cholesterol; 343 mg sodium. Full nutrition