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Buckwheat Oat Crumble Pancakes

Barely sweet, vegan and gluten-free oat and buckwheat pancakes that are extraordinarily light, puffy and tender without any added fat. A crumble mixture is baked right into the pancake for a deliciously crisp texture.
Servings 5 -6 small to medium pancakes


  • For the crumble:
  • 2.5 tablespoons gluten-free oat flour
  • 2.5 tablespoons buckwheat flour
  • 1 tablespoon coconut sugar or brown sugar
  • 1.5 tablespoons coconut oil melted
  • pinch of salt
  • ¼ teaspoon cinnamon optional

  • For the pancakes:
  • 1/3 cup almond milk + 1/2 teaspoon lemon juice or neutral vinegar
  • 5 tablespoons buckwheat flour
  • 5 tablespoon gluten-free oat flour
  • ½ tablespoon ground flax seed
  • scant ½ teaspoon baking powder
  • scant ½ teaspoon baking soda
  • pinch salt
  • 1 tablespoon maple syrup
  • ¼ teaspoon vanilla optional
  • ¼ teaspoon cinnamon optional


  • Whisk all the crumble ingredients together and set aside.
  • Combine the almond milk and lemon juice or vinegar; set aside.
  • Whisk together all dry ingredients: buckwheat flour, oat flour, flax seed, baking powder, baking soda and salt. Add the soured almond milk, maple syrup, and vanilla and cinnamon if using. Stir gently until just combined.
  • Set a medium skillet over medium heat and lightly grease with ½ teaspoon or so of oil. Once a drop of water sizzles and evaporates in the pan, add pancake batter (a few tablespoons per pancake) to the pan. When bubbles start to appear on the surface of the pancake (2-3 minutes), sprinkle a spoonful of crumble mixture over the top and gently press into the batter with your fingers. Flip the pancake and cook for another 1-2 minutes. Repeat with remaining batter and crumble mixture, lowering heat if needed.

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