Vegan Buckwheat & Oat Pancakes

Vegan Buckwheat & Oat Pancakes

  • Servings: 8 to 10 pancakes
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Vegan buckwheat & oat wafflesSubmitted by Autumn Phipps, owner of Blackberry Cottage Playgarden

This recipe is a favorite Sunday morning treat. The batter can be used for either pancakes or waffles. Although it requires a little planning the night before, they’re quick to put together in the morning and worth every bite!

Ingredients:

  • 1 1/3 cup oats
  • 2/3 cup raw buckwheat groats
  • 2 ½ cups almond milk (you can also substitute rice, soy, hemp or nut milk)
  • 2 tbsp of chia seeds
  • 6 tbsp of water
  • ½ tsp sea salt
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp grated nutmeg or cinnamon

Optional toppings:

  • 1 ½ cups berries and fruit
  • Unsweetened coconut to sprinkle
  • Honey
  • Maple syrup

Instructions:

The night before: Combine oats, buckwheat, almond milk in blender, blend for 20 seconds and let soak overnight (or 6-8 hours) in the refrigerator.

 

The next morning:

  • Preheat an oiled griddle or skillet.
  • Make “chia eggs” by mixing 2 tbsp chia seeds with 6 tbsp of water. Stir and let sit for 5 minute.
  • Add remaining ingredients to grains, and blend until smooth.  (Add a little water if needed.)
  • Pour about ¼ cup batter onto griddle.
  • For pancakes: cook for about 2 minutes on each side or until golden.
  • Repeat until all batter is used.  (Keep finished pancakes warm in the oven until ready to eat.)
  • Top with your favorite topping and enjoy!