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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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
8 hrs
total:
8 hrs 15 mins
Servings:
2
Yield:
6 pancakes
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

238 calories; protein 5.5g; carbohydrates 35.4g; fat 9.8g; sodium 343.3mg. Full Nutrition
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