Buckwheat Pancakes with Oats, Maple & Cinnamon
Naturally gluten free, these buckwheat-oat pancakes flavored with maple and cinnamon make a delicious and healthy family breakfast!
Servings: 10 pancakes
Calories: 83kcal
Ingredients
- 3/4 cup buckwheat flour
- 1/3 cup whole oats, processed briefly to a coarse grind
- 1 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon soda
- 1/8 teaspoon salt
- 1 egg, separated
- 2 tablespoon pure maple syrup (or honey)
- 1 tablespoon butter, melted OR oil to keep dairy free
- 1 cup buttermilk, milk, water, or non-dairy milk (milk products make for a more tender pancake)
- pure maple syrup for serving
Instructions
- Combine buckwheat flour, oats, cinnamon, baking powder, soda, and salt in a medium bowl.
- In a separate small bowl or 2-cup glass measuring cup, mix the egg yolk, syrup, butter, and buttermilk together.
- Using a hand whisk, beat the egg white until frothy and a soft peak forms, usually in about 30 seconds (not all the yolk may froth- that's okay).
- Stir the yolk mixture into the dry ingredients and combine. Then gently fold in the egg white until no white streaks remain.
- Heat a skillet or griddle until hot, using butter or coconut oil to grease. Use about a 1/4 cup of batter for each pancake and cook over medium heat until bubbles appear on the surface of the pancakes. Flip and cook a few minutes more until done.
- Keep warm in a 200 degree oven while cooking the remaining pancakes.
- Serve with maple syrup.
Notes
To Make Buckwheat Waffles: The pancake batter is pretty thin, so try adding another tablespoon or so of buckwheat flour so it fills the waffle maker better.
To cook: Heat the waffle iron until it is hot. Grease well with oil and pour the batter (about 1/3 cup or according to your maker) in the center of the waffle maker. Cook according to waffle maker instructions, about 4-5 minutes. Make Ahead Tip: These freeze great! Cool the pancakes and freeze flat before adding to a freezer container and freeze. Heat in a toaster oven from frozen for quick weekday breakfasts.
To cook: Heat the waffle iron until it is hot. Grease well with oil and pour the batter (about 1/3 cup or according to your maker) in the center of the waffle maker. Cook according to waffle maker instructions, about 4-5 minutes. Make Ahead Tip: These freeze great! Cool the pancakes and freeze flat before adding to a freezer container and freeze. Heat in a toaster oven from frozen for quick weekday breakfasts.
Nutrition
Serving: 1pancake | Calories: 83kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 72mg | Potassium: 139mg | Fiber: 1g | Sugar: 4g | Vitamin A: 98IU | Calcium: 55mg | Iron: 1mg
