Dad's Buckwheat and Oatflour Pancakes

This healthy, whole-grain, low-gluten recipe originally came off of the back of a buckwheat flour package many years ago, but we've tweaked it a little. It makes flavorful pancakes or waffles, but because the grains used are both low-gluten, they don't rise well, are heavier, and can look rather flat. The buckwheat adds an earthy, hearty flavor. Optionally, these can be topped with a couple tablespoons of chunky cinnamon applesauce or sour cream, but there is nothing wrong with eating them with real maple syrup and butter. Cooking tip: if you measure and pour the oil first, then the honey and molasses, they will just slip right off the spoon. Enjoy!

• Ready In: 40 mins
• Serves: 2-4
• Yields: 8 waffles or large pancakes

Ingredients

• 1  cup oatmeal (quick-cooking or instant)
• 1⁄2-1  cup buckwheat flour
• 1  tablespoon honey
• 1  tablespoon molasses
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1  egg, beaten
• 1 -1 1⁄2 cup milk
• 2  tablespoons  cooking oil

Directions

1. Grind dry oatmeal into a flour in a blender on high setting or in food processor until powdery and the larger chunks are gone.
2. Mix dry ingredients in mixing bowl. Add wet ingredients. Blend well by hand with a spoon.
3. Depending on the grains, you may need to add an extra half-cup of milk or water until the batter is pourable, but still thick.
4. The batter may benefit from sitting for 5 minutes to absorb the liquid. Resting the batter also allows it to rise a little. This is optional.
5. Pour onto an oiled griddle and cook well on both sides until a golden brown.
6. Serve while hot.