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These were nice. I thought using exclusively buckwheat and oat flours might be too heavy, so I doubled the recipe and used 3/4 cup buckwheat flour and 1/4 cup corn starch. I also swapped out one of the eggs for ground linseed (flax seed), but I think it made it a bit too crumbly with mostly oat and buckwheat flours. I might try adding some extra tapioca flour next time, since buckwheat flour absorbs more liquid than corn starch it came out a little on the runny side this time, and the tapioca should help with the crumbliness. I wasn't sure if the applesauce was supposed to go into the batter or not, (the directions refer only to syrup and "topping"), but the batter was quite liquid, so I didn't add it. I'll also halve the salt next time.

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laura.scrimgeour January 26, 2013

Wow! Thank you for this recipe! I've been looking allll over online. This one seemed like a good combination of what I knew I wanted to include. I used packed brown sugar for the sugar requirement, though I am thinking I may experiment with stevia next time to try sugar free...and for the oil I used coconut oil. I didn't feel like messing with the oats too much so I just added the requirement in whole rolled oats. These were just perfect!!! I've never tried to make anything but conventional pancakes and these were better than anything I've had. Kids loved them, fiance loved them. These are my new staple- thanks

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meanarlene May 06, 2012

Very, very good. I made them for my family, who wasn't expecting to like them. They kept telling me they didn't want "healthy" pancakes. But they loved them! I substituted goat's milk for the buttermilk, but it didn't seem to affect the taste. The only correction I would make is to the yield. I doubled the recipe, and using the 1/3 measuring cup it only made 15 pancakes.

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AllergyGirl March 06, 2010
Buckwheat and Oat Pancakes