Soaked Buckwheat Oat Pancakes

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.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 238 Calories

Ingredients

• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 2 teaspoons vegetable oil
• ¾ cup almond milk
• 1 small banana
• 2 tablespoons coconut flour
• ¼ cup freshly ground oat flour
• ¼ cup freshly ground buckwheat flour
• 1 tablespoon freshly ground flaxseed meal
• 2 ¼ teaspoons kombucha

Recipe Instructions

Step 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.

Step 2

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

Step 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.