Buckwheat and Oat Pancakes
"I've been working on this recipe for a few months now and I'm happy with this final version. I've attempted to make it healthy without being austere. If you can't buy oat flour locally you can make it by processing rolled oats or just go ahead and use the rolled oats as is. Hope you enjoy it as much as we do. This is great for a cozy winter supper with grilled turkey sausage and a grilled seasonal vegetable."
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
10 pancakes
ingredients
- 1⁄2 cup buckwheat flour
- 1⁄2 cup oat flour or 1/2 cup rolled oats
- 1⁄2 cup chopped walnuts
- 1 teaspoon sugar or 1 teaspoon sugar substitute
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 eggs or 1 equivalent egg substitute
- 3⁄4 cup buttermilk
- 1⁄2 cup unsweetened cinnamon applesauce
- 2 2 tablespoons melted butter or 2 tablespoons oil, of choice
- maple syrup
directions
- Mix dry ingredients in a large bowl.
- Beat liquid ingredients ( except syrup or topping) in a small bowl; add to dry ingredients and stir until just mixed.
- Spray or lightly oil a hot griddle or non-stick skillet and add batter by 1/3 cup measures; turn when bubbles form on top surface and underside is browned. Cook second side until browned. This should result in 10 each 5" pancakes.
- Serve with syrup or topping of choice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
THE best pancakes ever! Loved the addition of applesauce. I used almond milk as I am dairy free so buttermilk would definitely render a different taste. Also, added blueberries. Pancakes were light and fluffy. -
I was sceptical of them but they turned out great!! I added a little more applesauce, cinnamon, no oil, blueberries, no sugar, and made my own buttermilk (added a teaspoon of vinager to milk and let it sit). I didn't quite need all of the milk. They were great! I will be making them again. -
These were nice. I thought using exclusively buckwheat and oat flours might be too heavy, so I doubled the recipe and used 3/4 cup buckwheat flour and 1/4 cup corn starch. I also swapped out one of the eggs for ground linseed (flax seed), but I think it made it a bit too crumbly with mostly oat and buckwheat flours. I might try adding some extra tapioca flour next time, since buckwheat flour absorbs more liquid than corn starch it came out a little on the runny side this time, and the tapioca should help with the crumbliness. I wasn't sure if the applesauce was supposed to go into the batter or not, (the directions refer only to syrup and "topping"), but the batter was quite liquid, so I didn't add it. I'll also halve the salt next time. -
Wow! Thank you for this recipe! I've been looking allll over online. This one seemed like a good combination of what I knew I wanted to include. I used packed brown sugar for the sugar requirement, though I am thinking I may experiment with stevia next time to try sugar free...and for the oil I used coconut oil. I didn't feel like messing with the oats too much so I just added the requirement in whole rolled oats. These were just perfect!!! I've never tried to make anything but conventional pancakes and these were better than anything I've had. Kids loved them, fiance loved them. These are my new staple- thanks -
Very, very good. I made them for my family, who wasn't expecting to like them. They kept telling me they didn't want "healthy" pancakes. But they loved them! I substituted goat's milk for the buttermilk, but it didn't seem to affect the taste. The only correction I would make is to the yield. I doubled the recipe, and using the 1/3 measuring cup it only made 15 pancakes.
Tweaks
-
Very, very good. I made them for my family, who wasn't expecting to like them. They kept telling me they didn't want "healthy" pancakes. But they loved them! I substituted goat's milk for the buttermilk, but it didn't seem to affect the taste. The only correction I would make is to the yield. I doubled the recipe, and using the 1/3 measuring cup it only made 15 pancakes.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
