Have I ever mentioned before that I love breakfast?
I’m pretty sure I’ve told you that many times before, but just in case you didn’t realize…I LOVE BREAKFAST. And pancakes. I especially love pancakes. I’m more of a sweet-breakfast-er versus a savory-breakfast-er, so most times I end up having oatmeal or a yogurt bowl or pancakes for my morning meal.
It’s funny because I see so many people that make pancakes seem like a special treat or a weekend breakfast thing and I’m just over here having them every morning! I love making a big batch of our favorite buckwheat pancakes and keeping them in the freezer for a quick, easy breakfast in the mornings. This recipe is made with one-hundred percent buckwheat flour, so if you are looking for a light, fluffy, mild kind of pancake, this is not for you. But if like me, you like a super nutty, hearty pancake to start your day, give this recipe a try! It does require an overnight soaking so you have to think ahead, but so worth the effort.
For more information on the benefits of soaking grains, read this.
Overnight Buckwheat Pancakes
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1.5 cups buckwheat flour
1.25 cups milk kefir
2 eggs
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 T. honey/molasses/maple syrup
1/2 tsp. vanilla extract
Mix together the flour and kefir with a spoon; the mixture will be super thick. Cover with plastic wrap and let set for at least twelve hours.
When ready to cook the pancakes, add remaining ingredients and mix until incorporated. The batter will get a little bubbly and may smell slightly “sour,” but that is a good thing! It’s from the natural fermentation that happened from the soaking process. Cook pancakes on a hot griddle or pan.
Enjoy!
What about you: what is your favorite kind of breakfast meal?
I’d love to hear your thoughts!
Oh these sound delicious! I love buckwheat pancakes and also love that you soak the grains and use kefir👌🏼
Buckwheat flour is my current absolute favorite flour! 😀
Any suggestions on how to make this vegan?
Hi Sarah! The only suggestion(s) I could give you to try to make this a vegan recipe is to use a coconut yogurt/kefir instead of milk kefir. Since the kefir is the main component of this recipe (it provides the fermenting enzymes), it would be hard to eliminate using it! And you could certainly try a flax or chia egg instead of the regular eggs as well.
Good luck!
This looks absolutely delicious! However I don’t have milk kefir, what other substitutions do you think is ok for that?
Hi Joanne, I’ve used regular yogurt and just thinned it down with water before when I was out of kefir. It seemed to work fine. 🙂
Why water and not milk?
I’m sure you could use milk as well! I just have always used water.