Wholesome Flourless Pancakes by Anna Matriotti, herbal nutritionist

May 03, 2017

The night before put steel cut oats and buckwheat groats in the blender (if you have a blender that seals tightly, otherwise use a bowl or large water pitcher) and cover with water and coconut cream. I leave mine on the counter overnight and have all other ingredients laid out so that I can throw it all in the blender first thing in the morning. Use more liquid as necessary.

¾ cup water
⅔ cup steel-cut oats
½ cup coconut cream (or you can use a full fat yogurt)
⅓ cup unroasted buckwheat groats
1 egg
2 tablespoons maple syrup
1 teaspoon baking powder
½ teaspoon freshly grated or ground nutmeg
¼ teaspoon sea salt

I use coconut oil of ghee for the pan or griddle because they are very heat stable and are important healthy fats to include in our diet.

In the bowl of a blender, combine the water, oats, yogurt, and buckwheat groats. Cover and let soak overnight for 6 to 8 hours.
Add the egg, sugar, baking powder, nutmeg and salt to the soaked grains and blend on high until smooth.
Preheat a griddle or frying pan and lubricate with oil. Pour about ¼ cup batter per pancake onto griddle to form each pancake. Cook for 2 minutes. When tiny bubbles form and the edges of the pancakes firm up, flip them with a spatula and cook the other side for about 2 more minutes. Repeat until all the batter has been used.

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