Buckwheat and Oat Cakes — Kelli Pitrone | Nutritious recipes, healthful living

With the syrup done from yesterday I was thinking about what to do with it come morning. Pancakes of course, but what type?? Buckwheat and oat are two of my favorite flours, both gluten free, full of fiber, and have great texture. These are just delicious! This recipe makes 9 ish 1/4 cup scoop pancakes.

-2 large eggs

-2 Tbs olive oil

-1/2 Cup Low fat vanilla yogurt (my favorite to use is Snowville Creamery Low Fat Vanilla)

-1 Cup Fat Free Snowville Creamery Milk

-1 tsp vanilla extract

-1 Cup ground up rolled oats

-1 Cup Buckwheat flour

-1 tsp baking powder

-1 Tbs cinnamon

-1 tsp salt

Mix all ingredients together in a large bowl until well combined. Spoon onto prepared griddle or pan by the 1/4 cup. Smooth out to the desired shape as batter will be thick. When bubbles form in center flip them! Enjoy with maple syrup and fruit!