Dads Buckwheat And Oatflour Pancakes Recipes

BUCKWHEAT AND OAT PANCAKES

Buckwheat and Oat Pancakes image

I've been working on this recipe for a few months now and I'm happy with this final version. I've attempted to make it healthy without being austere. If you can't buy oat flour locally you can make it by processing rolled oats or just go ahead and use the rolled oats as is. Hope you enjoy it as much as we do. This is great for a cozy winter supper with grilled turkey sausage and a grilled seasonal vegetable.

Provided by sugarpea

Categories Breakfast

Time 25m

Yield 10 pancakes

Number Of Ingredients 12

Ingredients

1/2 cup buckwheat flour
1/2 cup oat flour or 1/2 cup rolled oats
1/2 cup chopped walnuts
1 teaspoon sugar or 1 teaspoon sugar substitute
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 eggs or 1 equivalent egg substitute
3/4 cup buttermilk
1/2 cup unsweetened cinnamon applesauce
2 tablespoons melted butter or 2 tablespoons oil, of choice
maple syrup

Steps:

Mix dry ingredients in a large bowl.
Beat liquid ingredients ( except syrup or topping) in a small bowl; add to dry ingredients and stir until just mixed.
Spray or lightly oil a hot griddle or non-stick skillet and add batter by 1/3 cup measures; turn when bubbles form on top surface and underside is browned. Cook second side until browned. This should result in 10 each 5" pancakes.
Serve with syrup or topping of choice.

DADS BUCKWHEAT PANCAKES

Dads Buckwheat Pancakes image

My Dad was an avid beekeeper. He grew buckwheat for the spcial dark honey that came from buckwheat blossoms. Both dark honey and buckwheat pancakes are strong flavored and people seem to either love them or hate them. If you love them this is the recipe for you! Dad loved to make these pancakes himself even though he rarely cooked otherwise. When ever he could he made them and served them to his children and grandchildren with great pride. Imagine... he felt he had produced the honey and the pancakes. This was truly his speciality.

Provided by Kathie Carr @kathiecc

Categories Other Breakfast

Number Of Ingredients 13

Ingredients

3/4 cup(s) milk
2 tablespoon(s) vegetable oil
1 cup(s) buttermilk
2 large eggs
1 tablespoon(s) buckwheat honey (ok to use any honey)
1 1/2 teaspoon(s) baking powder
3/4 cup(s) buckwheat flour
3/4 cup(s) whole wheat flour
1/4 teaspoon(s) salt
1/2 teaspoon(s) baking soda
2 cup(s) blueberries, divided
- butter for topping finished pancakes
1/2 cup(s) buckwheat honey or maple syrup

Steps:

Combine milk, oil, buttermilk, eggs and honey in a large mixing bowl. Blend them completely and set aside. In another medium-sized bowl, mix all the dry ingredients including baking powder, buckwheat flour, wheat flour salt and baking soda and mix well. Combine the dry ingredients in the large bowl containing wet ingredients and stir till all are fully mixed. Fold in a cup of blueberries and keep aside.
Heat a non-stick skillet on a low to medium flame and spread ¼ cup of pancake batter into it. Within 1 ½ minutes, bubbles will start forming on the upper side. When this happens, check by lifting one side of the pancake to see whether the other side has become brown, and then turn it over to the other side. Cook the other side of the pancake for the same time and when it turns golden brown in color, transfer into a plate and serve with the remaining blueberries, butter, and buckwheat honey or maple syrup.

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