Description
Learn how to make super fibrous and therefore low glycemic oat bran-buckwheat pancakes that are gluten-free, plant-based, and oil-free.
Ingredients
Scale
- 150g (5.3oz, ยพ level cup + 1 level tbsp.) raw buckwheat, (dry weight) soak and rinse
- 50g (1.8oz, ยฝ level cup) oat bran
- 320–340g (11.3-12oz) water
- 80g (โ cup) unsweetened soy milk
- 1 tbsp. coconut milk
- 2 tbsps. ground flax seeds
- 1 tbsp. (not heaped) sunflower seed butter
- 1 tsp. cinnamon
- xylitol and/or stevia to taste
- ยผ tsp. Himalayan salt
Instructions
- Start with soak buckwheat groats overnight or for at least 2 hours. Then drain and rinse carefully.
- Next, put all the ingredients into blender and process until homogeneous batter forms. You may also use an immersion blender.
- Let the batter sit for 5-10 minutes allowing it to thicken a bit.
- Now, take a non-stick pan and heat it up.
- Finally, to fry the pancakes, pour a ladleful of batter onto the pan, even out with a spoon and fry both sides until golden brown.
Notes
As far as the oil for frying in concerned, if you have a very good pan, you may not need any. However, should you require some, take a piece of kitchen paper, fold it twice and add some olive oil or avocado oil or coconut oil on top spreading it out and wipe the pan in between the pancakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Frying
Nutrition
- Serving Size: 4 pancakes
- Calories: 294 kcal
- Sodium: 212.13mg
- Fat: 9.3g
- Saturated Fat: 1.8g
- Carbohydrates: 39.8g
- Fiber: 10.5g
- Protein: 13.2g
