Buckwheat and Oat Pancakes
Start your morning with these hearty and wholesome Buckwheat and Oat Pancakes, a perfect blend of earthy buckwheat flour and nutty rolled oats. Infused with a warm hint of cinnamon and naturally sweetened with maple syrup, these gluten-free pancakes are both nutritious and irresistibly fluffy. Quick and easy to prepare, the batter comes together in just minutes, making this recipe ideal for busy mornings or leisurely weekend brunches. Serve them hot with a drizzle of syrup, a scoop of fresh fruit, or even your favorite nut butter for a satisfying, customizable breakfast that keeps you full and energized. Whether you’re embracing a gluten-free lifestyle or simply seeking a healthier pancake alternative, this recipe promises to be a delicious addition to your repertoire.
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 0.5 cup Rolled oats
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 large Egg
- 1.25 cups Milk (dairy or plant-based)
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter or coconut oil (melted)
- 1 tablespoon Butter or oil (for cooking)
- Fresh fruit or syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the buckwheat flour, rolled oats, baking powder, ground cinnamon, and salt until well combined.
In a separate medium-sized bowl, beat the egg, then whisk in the milk, maple syrup, vanilla extract, and melted butter or coconut oil.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a round shape if needed.
Cook the pancake for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with fresh fruit, syrup, or your favorite toppings.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 173.4 g | 63% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 52.2 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 479 mg | 37% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1384 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
