Buckwheat Oats Pancakes

Ingredients:

• Hulled Buckwheat Groats, soaked overnight - 160 gr
• Rolled Oats - 100 gr
• Milk - 330 ml
• Egg - 1
• Baking Powder - 6 gr
• Salt - 3 gr

Steps:

1. Rinse and soak buckwheat (1 cup) overnight.
2. Using a colander, drain and rinse the buckwheat groats until the water runs clear. Discard any excess water.
3. Add drained buckwheat groats to the blender with rolled oats (1 cup), egg (1), milk (1 ½ cups), baking powder (1 tsp), salt (1/2 tsp ), cinnamon (1 tsp ) and vanilla ( ¼ tsp ). Blend on high until well combined.
4. Let the batter rest for about 10 minutes. This allows the oats and buckwheat to absorb some of the moisture and helps the pancakes become fluffier.
5. Heat a pan over medium heat. Add a small amount of butter or oil to coat the surface. Pour about 1/4 cup of batter onto the pan. Cook for 2-3 minutes, or until bubbles form on the surface of the pancake and the edges begin to set. Then flip and cook until golden brown on both sides.
6. Continue until all of the batter has been used. You can expect to make about 10 pancakes medium-sized , each using approximately ¼ cup of batter.
7. Serve immediately with berries, a dollop of yogurt and maple syrup, or toppings of your choice. These buckwheat pancakes can also be stored in the fridge for up to 5 days or in the freezer in an airtight container or bag for up to 3 months.