Overnight Sourdough Buckwheat Pancakes

Ingredients and Weight:

• 1 cup (120g) whole wheat flour
• 1 cup (120g) buckwheat flour
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2.5g) baking soda
• 1/2 teaspoon (2.5g) salt
• 1 cup (240ml) unsweetened almond milk
• 1 cup (240ml) plain yogurt
• 2 large eggs
• 1 tablespoon (15ml) melted coconut oil, plus extra for greasing the pan
• 1/4 cup (25g) raw honey (optional)
• Butter or ghee (for serving)

Preparation Time:

15 minutes

Cooking Time:

15-20 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. In a large bowl, whisk together the whole wheat flour, buckwheat flour, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the almond milk, yogurt, eggs, and melted coconut oil.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Cover the bowl with plastic wrap and refrigerate overnight or for at least 8 hours.
5. Heat a lightly oiled griddle or skillet over medium heat.
6. Drop 1/4 cup of the pancake batter onto the hot griddle.
7. Cook for 2-3 minutes per side, or until golden brown and cooked through.
8. Drizzle with honey, if desired, and serve with butter or ghee.

Nutritional Information (per pancake):

Calories: 250 Protein: 10g Fat: 12g Carbohydrates: 30g Fiber: 5g Sugar: 5g

Dish Characteristics:

• Fluffy and flavorful
• Whole grain for added nutrition
• Perfect for a hearty and healthy breakfast or brunch
• Easily customizable with your favorite toppings

User Comments:

• "These pancakes are amazing! They're so light and fluffy, and the buckwheat flour gives them a delicious nutty flavor."
• "I love that these pancakes are made with whole grains, so I can feel good about eating them."
• "These are the best overnight pancakes I've ever tried. They're so easy to make, and they turn out perfect every time."
• "I added some blueberries and maple syrup to my pancakes, and they were absolutely heavenly."
• "I highly recommend these pancakes for anyone looking for a delicious and healthy way to start their day."

Special Precautions and Tips:

• Make sure to let the batter rest overnight or for at least 8 hours. This will give the sourdough starter time to work and create a flavorful and fluffy pancake.
• Don't overmix the batter. Overmixing will result in tough pancakes.
• If the batter is too thick, add a little more almond milk. If it's too thin, add a little more flour.
• Be careful not to burn the pancakes. Cook them over medium heat and adjust the heat as needed.