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pancake/waffle - buckwheat and oat pancake or waffle


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pancake/waffle - buckwheat and oat pancake or waffle 1 Picture


  • 1/2 cup buckwheat flour
  • 1/2 cup oat flour
  • 1 Tablespoon agave nectar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 2 Tablespoons flax seed meal (optional)
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom (optional)
  • 1 cup buttermilk** or almond milk
  • 2 Tablespoons coconut oil (melted)
  • 1 large egg, well beaten or egg substitute
  • 1/2 teaspoon pure vanilla extract
  • Coconut or canola oil to grease skillet...


Adapted from


Step 1

Preheat a large, heavy skillet over medium-low heat (or follow instructions for waffle maker). Combine the dry ingredients in a medium-sized bowl and mix with a whisk. In a separate bowl, mix together the milk, canola oil, egg, agave and vanilla and then add them to the dry ingredients. Mix gently until all ingredients are moist. The batter will be lumpy. Brush the skillet with butter or canola oil. Pour the batter (by 1/4 cupful) into the heated skillet. Turn the pancakes when the bubbles on the top surface of the pancakes start to pop. Cook the pancakes about 1 to 2 minutes longer after turning and then remove them from the pan. (If the edges are flat when you cook them, the pan is too cool. If the pancakes brown before the little bubbles appear on the top and have time to pop, the pan is too hot.)...


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