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.
  1. In the bowl of a blender, combine the water, oats, yogurt, and buckwheat groats. Cover and let soak overnight for 6 to 8 hours.
  2. Add the egg, sugar, baking powder, nutmeg and salt to the soaked grains and blend on high until smooth.
  3. 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.