Soaked Buckwheat Oat Pancakes

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

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.

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

Categories

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