Blender Buckwheat Pancakes
These gluten-free buckwheat pancakes are made in a blender for a quick and easy breakfast!
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Prep Time: 5 minutes -
Cook Time: 10 minutes
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Total Time: 15 minutes
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Yield: 12 pancakes 1x -
Category: Breakfast -
Method: Blender
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Cuisine: American
- Diet: Gluten Free
Category:
Method:
Cuisine:Ingredients
- 1 cup buckwheat groats, soaked overnight
- 1 cup rolled oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups milk, almond milk or water
- 1 teaspoon vanilla
- 1 egg
- Butter, for cooking
Instructions
- The night before; add buckwheat groats to a bowl with two cups of room temperature water and allow to soak on the counter overnight.
- In the morning; using a colander, strain and rinse the buckwheat groats until the water runs clear. Discard any excess water.
- Add strained buckwheat groats to the blender with rolled oats, baking powder, salt, cinnamon, milk, vanilla and egg. Blend on high until well combined.
- Heat a griddle or pan to medium heat, add a knob of butter, and then pour 1/4 cup of batter onto the pan. Cook until the top bubbles and bubbles pop to form holes on the surface, then flip and cook until golden brown on both sides.
- Continue until all of the batter has been used, you can keep cooked pancakes in the oven at 200°F to keep them warm while you finish all of the batter.
- Serve immediately with strawberries, a dollop of yogurt and maple syrup, or toppings of your choice.
- These buckwheat pancakes can also be stored in the fridge for up to 5 days or in the freezer in an airtight container or bag for up to 3 months.
Nutrition
- Serving Size: 2 pancakes
- Calories: 193 calories
- Sugar: 3 grams
- Fat: 3 grams
- Carbohydrates: 34 grams
- Fiber: 4 grams
- Protein: 8 grams
Find it online: https://kaynutrition.com/buckwheat-pancakes/
