Step 1

The night before; add buckwheat groats to a bowl with two cups of room temperature water and allow to soak on the counter overnight.

Step 2

In the morning; using a colander, strain and rinse the buckwheat groats until the water runs clear. Discard any excess water.

Step 3

Add strained buckwheat groats to the blender with rolled oats, baking powder, salt, cinnamon, milk, vanilla and egg. Blend on high until well combined.

Step 4

Heat a griddle or pan to medium heat, add a knob of butter, and then pour 1/4 cup of batter onto the pan. Cook until the top bubbles and bubbles pop to form holes on the surface, then flip and cook until golden brown on both sides.

Step 5

Continue until all of the batter has been used, you can keep cooked pancakes in the oven at 200°F to keep them warm while you finish all of the batter.

Step 6

Serve immediately with strawberries, a dollop of yogurt and maple syrup, or toppings of your choice.

Step 7

These buckwheat pancakes can also be stored in the fridge for up to 5 days or in the freezer in an airtight container or bag for up to 3 months.