These are another new favorite at our house.
I’ve been doing the (mostly) wheat-free thing for a couple of months now (long story, mostly related to my energy levels).
Three things that are great about these pancakes:
1) They’re full of flavor, with a great nuttiness from the whole grains and an almost lemony zing from the fresh nutmeg.
2) After eating them, I actually stay full, and I don’t get the awful sugar rush/ crash like with regular pancakes. Even though I still eat them with syrup.
3) The kids truly love them.
You do have to plan a bit ahead for these, because the grains require overnight soaking. For the milk, I use a combo of plain yogurt and water. You can also make them dairy-free by using a non-dairy milk. I think they’re gluten-free if you use gluten-free oats. Buckwheat is not actually wheat or even a true grain.
You’d think the whole grains would make the pancakes heavy as hockey pucks, but although they’re substantial, they’re surprisingly fluffy.
Be sure to mix up the liquid and grains before setting them in the fridge overnight. Sometimes our blender struggles a bit with the mixture. It helps if you let the mixture come to room temp (at least somewhat), and stir the mixture again before blending.
The batter cooks a little more slowly than traditional pancake batter, so we turn the temp down a little so they don’t burn.
Also, I always double the recipe. The leftover pancakes heat up nicely the next day in the toaster oven, for breakfast or for a nice snack with jam and butter. Yum!