The recipe is really very simple. I soak the uncooked, whole grains in a combination of water and non-dairy milk (soy) overnight. The next morning, I add the spices and leavening ingredients, and blend everything together until smooth. Then I cook them in a dry non-stick pan as I would for regular pancakes and enjoy topped with Asian Pear (or Apple) Compote.
If you are following a gluten-free diet, be sure to use certified gluten-free steel-cut oats and buckwheat groats. My favourite brand for gluten-free oat products is Only Oats made by Avena Foods. For gluten-free buckwheat groats, I like to use Bob's Red Mill or Eden Organic. If you can't find certified gluten-free buckwheat groats, you could buy what you can find, sort them and give them a quick rinse before soaking with the oats. Or, leave out the buckwheat and make the pancakes with 1 cup of steel-cut oats.
I love the dark, rich flavour of gingerbread made with blackstrap molasses, but these pancakes are not sweet unless you add the optional sweetener. If you prefer, the 2 Tablespoons of blackstrap molasses could be replaced with fancy molasses, maple syrup, or other sweetener of your choice.
makes 6 - 8 pancakes
2/3 cup gluten-free steel-cut oats
1/3 cup gluten-free buckwheat groats
1 cup soy milk
1/4 cup water
1 - 2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
2 Tablespoons blackstrap molasses
1 - 2 Tablespoons maple syrup or other sweetener (optional)
To your health and happiness,
Beans and Rice