Quick and Delicious Oat Pancakes with Buckwheat.

Love pancakes but hate the mess? Short on time so you only make them on the weekend? Prefer a healthy alternative? We got you covered. These quick and delicious oat pancakes with buckwheat are fast, nutritious and perfect for busy mornings. A hit with the whole family, we promise you’ll be adding this to your weekday routine in no time!

Oat Pancakes are No Muss No Fuss!

These hearty oat and buckwheat pancakes are a weekday staple at our house. That’s right, I said weekday! We’re absolutely addicted. They are nutrient-packed, easy to make, and clean-up is a breeze. All ingredients go from blender to pan — no more lumpy pancake batter and pouring messes! These can even be made gluten-free by simply substituting gluten-free oats in place of regular oats (buckwheat is naturally gluten-free). We usually make a double batch so that we have leftovers to re-heat for next morning’s breakfast. They pancakes even freeze well and you can just pop them in a toaster to reheat! The perfect breakfast on the go.

Why Oats and Buckwheat?

We often make recipes that use local heritage grains and whole grains in an effort to keep a sustainable and healthy lifestyle. Oats and buckwheat are not only high fibre heroes, (keeping you fuller, longer), they are also nutrient rich in magnesium, manganese, iron, vitamin B1, biotin, and phosphorous. Buckwheat, despite its name, is actually a seed, which allows for easy digestibility and nutrient absorption.

The flavours of the oat and buckwheat complement each other well, they are a sweet and nutty match made in heaven. Oats allow the pancakes to hold their shape while the buckwheat keeps them nice and fluffy! These pancakes are also super versatile and the perfect vessel for other delicious toppings. We usually serve them with real Canadian maple syrup, but don’t be afraid to get creative. Try them with stewed fruit, honey, or even a dollop of nut butter!

What You’ll Need

• Blender
• Small bowl to pre-mix dry ingredients before adding to blender
• Skillet, pan or griddle for cooking the pancakes (we like to use a cast iron)
• Spatula “flipper”

Ingredients

• 1/3 cup milk (we use non-dairy)
• 2 eggs
• 1 tsp vanilla extract
• 1 ripe banana
• 1/2 cup thick Greek yogurt
• 1/2 cup oats
• 1/2 cup buckwheat
• 2 tsps baking powder
• 1/2 tsp cinnamon
• Pinch of salt
• Oil for cooking

Instructions

1. Add the wet ingredients and the banana to the blender.
2. Blend until smooth. 
3. In a small bowl, mix the dry ingredients.
4. Add the dry ingredients to the blender. 
5. Blend until smooth. 
6. Heat a cast iron skillet or non stick pan over medium heat. 
7. Add 1 tbsp of oil to the pan or skillet. 
8. Pour desired amount into pan, depending on how big you want your pancakes (we do one large pancake at a time because the batter has a runnier consistency). 
9. Wait until the pancake starts to bubble on the surface — be patient!
10. Flip the pancake and cook until golden brown. 
11. Reserve warm in the oven or warm towel until the rest of the pancakes are done.

Notes

• We normally use cashew milk but you could use any dairy or non dairy milk alternative. 
• We use a blend of 50/50 oats and buckwheat but you could use 100% oats in place of the buckwheat. 
• To make this gluten free, simply use gluten-free oats. Buckwheat is naturally gluten free.
• While we normally cook these with olive oil you could use any type of oil or butter. If using butter make sure to watch your heat so the butter doesn’t brown or burn.

More Sourdough Discard Recipes:

If you enjoyed this recipe for oat pancakes, make sure to check out some of our other easy recipes. Sourdough brownies, sourdough chocolate chunk cookies and sourdough discard onions rings are all fun, easy and delicious recipes you can make with your sourdough discard.

Check out our growing collection of sourdough discard recipes here.

Recipe Card For The Delicious Oat Pancakes With Buckwheat:

Quick and Delicious Oat Pancakes with Buckwheat

• Author: Matthew James Duffy
• Prep Time: 5
• Cook Time: 10
• Total Time: 15 minutes
• Yield: 10 small pancakes 1x
• Category: Breakfast
• Cuisine: Healthy
• Diet: Gluten Free

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Description

These pancakes are an easy, healthy and delicious breakfast staple! All ingredients go from blender to pan for minimal clean-up during the morning rush. 

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Ingredients

Scale 1x2x3x

• 1/3 cup milk of choice (see notes)
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup oats
• 1/2 cup buckwheat
• 1 ripe banana
• 1/2 cup thick greek yogurt
• 2 tsp baking powder
• 1/2 tsp cinnamon
• Pinch of salt
• oil for cooking

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Instructions

1. Add the wet ingredients and the banana to the blender.
2. Blend until smooth. 
3. In a small bowl, mix the dry ingredients.
4. Add the dry ingredients to the blender. 
5. Blend until smooth. 
6. Heat a cast iron skillet or non stick pan over medium heat. 
7. Add 1 tbsp of oil to the pan or skillet. 
8. Pour desired amount into pan, depending on how big you want your pancakes (we do one large pancake at a time because the batter has a runnier consistency). 
9. Wait until the pancake starts to bubble on the surface — be patient! (see picture).
10. Flip the pancake and cook until golden brown. 
11. Reserve warm in the oven or warm towel until the rest of the pancakes are done.

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Notes

• We normally use cashew milk but you could use any dairy or non dairy milk alternative. 
• We use a blend of 50/50 oats and buckwheat but you could use 100% oats in place of the buckwheat. 
• To make this gluten free, simply use gluten-free oats. Buckwheat is naturally gluten free.
• While we normally cook these with olive oil you could use any type of oil or butter. If using butter make sure to watch your heat so the butter doesn’t brown or burn.

Keywords: buckwheat pancake, pancake, breakfast, gluten free, oat pancake