Buckwheat and Oat Pancakes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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 tablespoons grapeseed oil or 2 tablespoons melted butter or 2 tablespoons oil, of choice |
maple syrup |
Directions:
1. Mix dry ingredients in a large bowl.
2. Beat liquid ingredients ( except syrup or topping) in a small bowl; add to dry ingredients and stir until just mixed.
3. 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.
4. Serve with syrup or topping of choice.
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