Breakfast is the most important meal of the day, so it’s good to make sure you eat lots of high energy and healthy foods, especially if you’re going to be doing any energy-intensive activities later on in the day. Â These oat and buckwheat pancakes provide a real kick-start to your morning and help keep you going all day long.
If you don’t want to use oats, you can use millet or quinoa flakes, which will give you a higher protein content. Â Brown rice flakes could also be substituted. Â I’ve used soy milk in the recipe because I’m trying to stay away from dairy as much as possible these days, but if you prefer, you can go ahead and use regular milk.
If I’m going to go out trekking in the mountains all day (something I often do), I usually double the recipe and wrap the leftovers to take with me for a quick energy boost later on in the afternoon. Â They’re not as yummy without the maple syrup, of course, but as long as you’ve got something to wash them down with, they’re still pretty good. (For a sugary indulgence, try these lemon meringue pancakes.)
You Need:
Steps:
Ready In:Â 20 minutes
Serves: Â 4-6
Difficulty: Â Â 2 out of 5
Tags: baking powder, breakfast, buckwheat flour, corn meal, egg, gluten-free recipes, granulated sugar, Oat and Buckwheat Pancakes, oats, pancakes, soy milk, vegetable oil
I like to add fruit toppings as well. Delish!
[…] done in this recipe. Since the apricot and tomato mixture goes on top, you could also it to top oat and buckwheat pancakes for a heartier […]