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Soaked Buckwheat Oat Pancakes

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"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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8 h 15 m servings 238
Original recipe yields 2 servings (6 pancakes)


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  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.


  • 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.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 238 calories; 9.8 35.4 5.5 0 343 Full nutrition

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