Gluten-Free Oat and Buckwheat Pancakes

healthyish pancake breakfast buttermilk oat egg flour flaxseed sugar maple syrup gluten free

Chris Morocco

Makes about 20

Source

Ingredients

¼ cup (½ stick) unsalted butter, plus more for pan

2 cups buttermilk

1 cup old-fashioned oats (not quick-cooking)

2 large eggs

½ cup buckwheat flour

2 tablespoons ground flaxseeds

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

Pure maple syrup (for serving)

Method

Preheat oven to 200°. Melt ¼ cup butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not burn), 4–5 minutes. Let cool slightly.

Meanwhile, purée buttermilk and oats in a blender until smooth. Add eggs, buckwheat flour, flaxseeds, sugar, baking powder, baking soda, and salt. Blend on high 30 seconds. Add butter and blend just to combine.

Heat a large nonstick skillet over medium. Coat very lightly with butter. Working in batches, scoop about 3 tablespoonfuls of batter per pancake into skillet and cook until bottoms are golden brown and tops are evenly covered with bubbles, about 3 minutes. Turn and cook until cooked through and undersides are golden, about 2 minutes. Keep warm in oven and serve with plenty of syrup.

Do Ahead: Pancakes can be made 2 weeks ahead; wrap in plastic and freeze.