Ingredients
-
1/2
-
1/2
-
1/2
-
1
-
1
-
1/2
-
1/2
-
1
-
3/4
-
1/2
-
2
-
-
-
-
Directions
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 , THE best pancakes ever! Loved the addition of applesauce 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
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Steps
|
1
Done
|
Mix Dry Ingredients in a Large Bowl. |
|
2
Done
|
Beat Liquid Ingredients ( Except Syrup or Topping) in a Small Bowl; Add to Dry Ingredients and Stir Until Just Mixed. |
|
3
Done
|
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
Done
|
Serve With Syrup or Topping of Choice. |
