Buckwheat Oats Pancakes

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Hulled Buckwheat Groats, soaked overnight	160 gr	1 cup
Buckwheat Groats are the hulled seeds of the buckwheat plant and have a mild texture and grassy flavor, making buckwheat ideal for savory and sweet crepe or pancake recipes. Because buckwheat is gluten-free, it is a great alternative to wheat flour.
Rolled Oats	100 gr	1 cup
Rolled oats, also known as old-fashioned oats, are oats that have been steamed and then flattened with large rollers. They retain more texture compared to instant oats but are quicker to cook than steel-cut oats. Rolled oats contribute to recipes by providing texture (chewy) and nutrition (fiber, vitamins, minerals and antioxidants).
Milk	330 ml	1 1/2 cups
You can use dairy or non-dairy milk, or just water
Egg	1	1
Baking Powder	6 gr	1 teaspoon
You can add in addition to baking powder 1/2 tsp of baking soda in this recipe, this will ensure the pancakes rise properly.
Salt	3 gr	1/2 teaspoon

Optional Ingredients :

6 gr / 1 tsp Cinnamon
3 gr / 1/2 tsp Vanilla

Equipment:

Blender

Steps:

Step 1

Rinse and soak buckwheat (1 cup) overnight.

Step 2

Using a colander, drain and rinse the buckwheat groats until the water runs clear. Discard any excess water.

Step 3

Add drained buckwheat groats to the blender with rolled oats (1 cup), egg (1), milk (1 ½ cups), baking powder (1 tsp), salt (1/2 tsp ), cinnamon (1 tsp ) and vanilla ( ¼ tsp ). Blend on high until well combined.

Step 4

Let the batter rest for about 10 minutes. This allows the oats and buckwheat to absorb some of the moisture and helps the pancakes become fluffier.

Step 5

Heat a pan over medium heat. Add a small amount of butter or oil to coat the surface. Pour about 1/4 cup of batter onto the pan. Cook for 2-3 minutes, or until bubbles form on the surface of the pancake and the edges begin to set. Then flip and cook until golden brown on both sides.

Step 6

Continue until all of the batter has been used. You can expect to make about 10 pancakes medium-sized , each using approximately ¼ cup of batter.

Step 7

Serve immediately with berries, 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.