Sweet and nutty Buckwheat & Oat Pancakes – free from gluten, dairy, eggs, and refined sugar. Make a stack of these in less than 30 minutes!
Ok ok I’m really excited to share these buckwheat & oat pancakes with you today, but before we get to that important things first: have you watched Stranger Things yet? If not go watch the trailer right now!
I’m not usually into science fiction/horror shows because if I’m being honest I’m a huge wimp. Buuuut this show was fantastic and I want everyone to watch it so that we can talk about it while anxiously waiting for the second season. It manages to be extremely suspenseful and incredibly endearing and the same time so get ready for all the feels! Plus it’s filled with tons of 80’s pop culture references which I’m sure tons of you will love.
Mike and I powered through the first season (eight episodes) in a matter of days and now I have a huge Stranger Things shaped hole in my heart which I am now attempting to fill with pancakes. Buckwheat & oat pancakes to be exact.
Oh, yes. These definitely help ease the loss.
What are your thoughts on buckwheat? Ever had it? Love it? Hate it?
When it comes to gluten free grains and flours there are a lot to keep track of so if you’ve never had it before I totally understand.
Buckwheat has a very nutty and almost bitter taste to it which is why it’s often used to make gluten free beers. The first time I tried making buckwheat pancakes I couldn’t quite put my finger on the taste and why it was throwing me off so much. Now I realize it’s because it reminded me faintly of beer. Not exactly what I was expecting from a stack of pancakes. Ya know?
After playing around more with this recipe from Cookie + Kate I landed on a buckwheat pancake that better suited my taste. The not-so-secret-secret-ingredient? Oat flour!
Instead of using 100% buckwheat I decided to swap half of the flour for oat flour. I’ve always loved the slightly sweet flavor of oat flour and I think it works perfectly alongside buckwheat in this recipe. Both flours work to highlight the best of each other.
Another change I made to the original recipe: aquafaba! If you’ve spent anytime on my blog before you might have noticed my ever growing love for aquafaba seen: here & here. Incase you’re unfamiliar with aquafaba, it’s the water you find in cans of chickpeas. Somehow the chickpea water make for excellent egg substitutes in baking.
Or should I say egg-cellent?
When testing the eggy version of these pancakes against the aquafaba version I noticed very little difference between the two batches. If you’re ok with eating eggs then by all means feel free to use real ones here. In case eggs aren’t you thing, or you’re intolerant then these are for you!
Don’t forget to #asaucykitchen on instagram if you try these buckwheat & oat pancakes! I’d love to see what you make with it! You can also post your pictures to my facebook page!
- 1 cup buckwheat flour
- 1 cup oat flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 6 tablespoons aquafaba*
- 3 tablespoons maple syrup
- 1 1/2 cup dairy free buttermilk, see notes below for how to make
- 1 teaspoon vanilla extract
- coconut oil for frying pancakes
- In a medium sized mixing bowl mix together the flours, baking powder, cinnamon, and sea salt and whisk to combine.
- In a liquid measuring cup add the buttermilk, aquafaba, maple syrup, and vanilla and whisk to combine.
- Pour the wet ingredients into the dry ingredients and whisk together. It's ok the leave a few lumps in the batter. You might notice that the batter starts to bubble slightly in places.
- Heat your skillet or griddle to a medium low heat and grease with a little bit of coconut oil. When the oil is hot, use a 1/4 cup measuring cup to pour the batter on the skillet. Cook for 2-3 minutes or until you notice little bubbles starting to form on the surface of the pancakes. Flip and cook for another 1-2 minutes on the other side.
- Transfer your cooked pancakes to a plate and continue the process until you're done. Make sure to add more coconut oil as needed.
- You can sub 2 eggs for the aquafaba
- To make a non dairy buttermilk: measure out 11/2 cups non dairy milk minus 2 tablespoons. Add 2 tablespoons fresh lemon juice or vinegar and let stand at least 5 minutes. Your milk should start to look a little curdled.
- If you don't have oat flour on hand you can make your own by blending whole oats in a blender until you get a fine powder.
Amount Per Serving: Calories: 179