These pancakes are a winner. They are super delicious, healthy and nutritious all in one! Also gluten free if you use gluten free oats. I have literally been making these every week. I love the consistency and they are fluffy on the inside.
Oat & Buckwheat Pancakes (vegan & gf)
1 cup oat flour (blended oats)
3/4 cup buckwheat flour
1 1/2 - 2 cups soy milk
1 tsp baking powder
1 flax egg (1 tbsp flax meal, 2 tbsp water)
1 tsp vanilla essence
Nice pinch of pink himalayan salt
Preheat oven to 160ºC.
Blend oats until they form into flour. Place oat flour and buckwheat into a mixing bowl and add all other ingredients, mix well.
Make sure the batter is thick but also runny enough. If you like thin pancakes, then the batter can be a bit more runnier.
Heat a non-stick pan on medium heat and pour on the batter to make your pancakes as big or small as you like.
When you see bubbles forming it is time to flip.
Cook until lightly browned, then transfer the pancakes onto a plate and into the oven to keep warm, on about 150ºC, as you are making the rest.
Some of my favourite toppings are banana, berries, almond butter or peanut butter, soy or coconut yoghurt, cacao nibs, chia seeds and cacao sauce.
Notes: To make the cacao sauce mix together 1 tbsp cacao powder, squeeze of agave/maple syrup to taste, and a tiny dash of water.
If you are a big eater like me! Then between me and my boyfriend we use around 200g of oat flour and 100g buckwheat flour. That makes around 4 medium pancakes each.