Big Batch Yogurt Pancakes
These pancakes are made with oat flour and buckwheat flour. Buckwheat is one of my favorite flours and grains to use. Buckwheat is great for digestion, it’s gluten-free, protein-rich, and many other nutrients. Buckwheat also is extremely filling and has a super strong nutty flavor. I enjoy eating gluten-free grains far more than gluten because there are significantly stronger flavors! Buckwheat is powerful, so if you have not tried it before, I don’t suggest you make this giant batch of pancakes. Either make this batch smaller or you can make the health nerd blender pancakes in my cookbook.
I purchased One Degree sprouted oats from Costco and blended them into flour. I purchase buckwheat flour from Azure Standard. I also use buckwheat groats, I sprout those for other recipes.
I make a big batch of pancakes because 1- my family of 4 eats a lot of pancakes and 2- I like having leftovers for a quick breakfast the next day (I know, some of you could just never eat a leftover pancake, I was the same way when I ate gluten pancakes. Let me know your thoughts if you make these!
Big Batch Yogurt Pancakes
Ingredients
- 2 cups oat flour (I use One Degree sprouted oats and blend them into a flour)
- 2 cups buckwheat flour
- 3 tsp baking powder
- 2 tsp baking soda
- ¼ tsp salt
- 3 cups plain yogurt
- 2 cups raw milk or nut milk
- 1 TBSP lemon juice
- 2 eggs (pasture raised)
- Optional: 2-4 cups of blueberries
Instructions
- Add oat flour, buckwheat flour, baking powder, baking soda, and salt to a medium-sized bowl.
- Add plain yogurt, raw milk, and lemon juice to a large bowl and mix very well.
- Add eggs to a small bowl and whisk until well blended. Mix the eggs into the yogurt mixture until well blended.
- Add the flour mixture 1/2 cup at a time into the wet mixture, folding and mixing until combined, but do not over-mix. Let the mixture rest for 30 minutes. (Play a game with your kids or write a letter as you wait).
- If adding blueberries, carefully fold them in now.
- Heat pan to medium heat, when hot add a tin layer of butter or non-inflammatory oil.
- Pour batter onto heated pan in about 1/3 cup portions. Cook until the top starts to look dry and makes bubbles. Flip and cook for about 2-3 minutes or until done. Serve with whipped cream cheese filling, butter, fruit, or pure maple syrup.
