My mom has always been great at making pancakes. As a child, I remember looking forward to the weekend, when she would usually take the time to whip up a batch of fluffy oat pancakes. This recipe is an adaption of my mom’s recipe, which I enjoyed as a child. It can easily be doubled or even tripled to accommodate as many as you have around your table.
The buckwheat, despite its name, is gluten-free and adds a nice texture to the pancake. The chia, high in protein and fiber, acts as the binder in this recipe, and is a good egg replacement. The coconut oil, along with its numerous health benefits, is a great oil for high heat cooking because it doesn’t easily burn or brown, and it forms a nice crust on the pancakes.
Oat and Chia Pancakes
1 1/2 (375 ml) cups organic buttermilk or regular cow’s milk
Juice of half a lemon (approx. 1 tablespoon, or 15 ml), needed if using regular milk only
1/2 cup (125 ml) organic, GF quick cooking oats
1/2 cup (125 ml) organic, GF oat flour
1/2 cup (125 ml) organic, GF buckwheat flour, sifted (unless the flour is already free of any hulls)
1 tablespoon (15 ml) ground chia seeds*
1 teaspoon (5 ml) baking soda
1/4 teaspoon (1.25 ml) salt
Coconut oil for cooking
If using regular cow’s milk, measure out the milk and add lemon juice; set aside. (The lemon will curdle the milk, which is what you want!)
In a separate bowl combine oats, oat flour, buckwheat flour, ground chia, baking soda and salt, and whisk together thoroughly.
Whisk the buttermilk or milk mixture into the dry ingredients; let rest for 5-10 minutes.
Heat a large skillet with one tablespoon (15 ml) of coconut oil, on medium. Test a small amount of batter to check if the pan is hot enough.
Using a ladle, pour batter onto pan, and allow batter to become dry around the edges, and for the bubbles to burst before flipping.
Flip and allow to cook for another 30 seconds to a minute in order to cook the batter through.
Add a teaspoon of coconut oil every time before adding the batter. Repeat until all the batter is used up.
Makes approx. 8-10 pancakes.
Serve with a pat of butter, and a splash of pure maple syrup, or a drizzle of local, unpasteurized honey, or if you have the time, some homemade cooked blueberry sauce.
*If you have trouble finding ground chia, or are not worried about an egg sensitivity, you can use one egg to replace the chia, and reduce the milk to 1 1/4 cups (310 ml). You can also include both chia and egg for an extra punch of protein.