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Delicious oat pancakes

Quick and Delicious Oat Pancakes with Buckwheat

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5 from 1 review

  • Author: Matthew James Duffy
  • Total Time: 15 minutes
  • Yield: 10 small pancakes 1x
  • Diet: Gluten Free


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. 


  • 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


  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.


  • 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.
  • Prep Time: 5
  • Cook Time: 10
  • Category: Breakfast
  • Cuisine: Healthy