Name: Soaked Buckwheat Oat Pancakes recipe
Ingredients: ¼ cup freshly ground oat flour;¼ cup freshly ground buckwheat flour;2 tablespoons coconut flour;1 tablespoon freshly ground flaxseed meal;¾ cup almond milk;2 ¼ teaspoons kombucha;1 small banana;½ teaspoon baking powder;¼ teaspoon baking soda;2 teaspoons vegetable oil

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Ingredients

¼ cup freshly ground oat flour ¼ cup freshly ground buckwheat flour 2 tablespoons coconut flour 1 tablespoon freshly ground flaxseed meal ¾ cup almond milk 2 ¼ teaspoons kombucha 1 small banana ½ teaspoon baking powder ¼ teaspoon baking soda 2 teaspoons vegetable oil

Nutrition Info

237.9 calories carbohydrate: 35.4 g cholesterol: : - fat: 9.8 g fiber: 6 g protein: 5.5 g saturatedFat: 1.3 g servingSize: - sodium: 343.3 mg sugar: 9.5 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

6 pancakes

Recipe Note

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.

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