1/3cupwhole oatsprocessed briefly to a coarse grind
2tablespoonpure maple syrupor honey
1cupbuttermilkmilk, or water (milk products make for a more tender pancake)
Pure maple syrup and nut buttercashew, almond, peanut for serving, as desired
Combine buckwheat, 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 c. 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 and, if desired, spread with the nut butter of your choice for added protein and flavor.
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.