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| 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."
Ingredients :
- 1/4 cup freshly ground oat flour
- 1/4 cup freshly ground buckwheat flour
- 2 tablespoons coconut flour
- 1 tablespoon freshly ground flaxseed meal
- 3/4 cup almond milk
- 2 1/4 teaspoons kombucha
- 1 small banana
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons vegetable oil
Instructions :
| Prep : 10M | Cook : 2M | Ready in : 8H15M |
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- 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.
- 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.
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.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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