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Buttermilk Buckwheat Pancakes – From Groats

Healthy naturally gluten free buckwheat kasha pancakes

I will admit that we eat a lot of pancakes… I think it’s a side-effect of having children. Buttermilk buckwheat pancakes are one of my favourites. I love the toasty warm flavour of toasted buckwheat groats (or kasha) and the fact that it is super quick to make.

In this recipe, soaking and fermenting the buckwheat groats in buttermilk not only improves the flavour, it also allows the hard groats to be easily ground up.

However, the BEST thing about this recipe is the fact that it’s made in a blender!  Using a blender means that it mixes up quickly and is easy to pour onto a hot griddle.

Soaked whole groats buttermilk buckwheat pancakes

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Buttermilk Buckwheat Pancakes

Healthy naturally gluten free buckwheat kasha pancakes

★★★★★

5 from 1 reviews

This recipe uses whole buckwheat groats that are soaked and then ground up in a blender! It is perfect for a healthy -yet lazy- morning.

  • Author: Emillie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4-6 1x
  • Category: Breakfast
  • Method: Fermented
  • Cuisine: Healthy
Scale

Ingredients

Soak

  • 1 cup buckwheat groats (I prefer toasted groats, sometimes called kasha)
  • 1 1/2 cups cultured buttermilk

Remaining Ingredients

  • 2 tbsp melted butter
  • 3 eggs
  • 1 tbsp vanilla
  • 2 tbsp honey (optional)
  • 1/2 tsp baking soda
  • 1/2 tsp of salt

Instructions

  1. Mix the buckwheat groats and the buttermilk in a glass container. Allow to soak and ferment for 12-24 hours.
  2. The next day put the soaked buckwheat any any remaining liquid in a blender. Grind until smooth.
  3. Add the remaining ingredients and pulse until everything is fully combined. It will start to froth up as you grind.
  4. Cook pancakes on a preheated griddle. The pancakes will be quite brittle until they are fully set, so make them small-ish and flip carefully.

Notes

  • The buttermilk can be replaced with yogurt or milk kefir.
  • If you want thin, crepe-like pancakes, add up to 1/4 cup of additional buttermilk.
  • I have an ordinary blender so my batter is bit chunky. If you have a Blendtec or a Vitamix (affiliate links) then your batter will be super smooth.
  • I always use my large cast iron griddle which makes the pancakes quick to cook up!

Keywords: wholegrain, gluten free, buckwheat groats, sugar free, high fiber, winter, fall

Filed Under: Breakfasts, Gluten FreeTagged With: Buckwheat, Buttermilk, Milk kefir, Pancakes

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Comments

  1. Hélène

    June 28, 2016 at 2:33 pm

    Does regular yogurt get too sour sitting out that long in the grain? Ive soaked in a little yogurt with water for long periods, even 24 hrs, but never used yogurt or kefir as the only liquid.

    ★★★★★

    Reply
    • Emillie

      June 28, 2016 at 3:29 pm

      I’ve never had a problem with sourness from this recipe or with anything else except for soaked corn flour. I’ve made it every weekend since Mother’s Day! But it might depend on your taste buds. If it’s too sour for you, you could add more sweetener.

      Reply
  2. Taylor

    January 18, 2017 at 7:19 pm

    I tried these with flax eggs and it did not go well. Raw insides and stuck to the pan even with tons of oil. Very active though!

    Reply
    • Emillie

      January 19, 2017 at 12:31 pm

      Hum… it might need some extra oil to replace the fat in the eggs. Maybe double the oil?

      Reply

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Hi, I'm Emillie, an island dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed feed your microbiome.
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