Light and fluffy Oatmeal Buckwheat Pancakes topped with Cranberry Jam. They’re made with oatmeal and buckwheat flour, which makes them naturally gluten free. Healthy, filling, and a great way to start the day!
This breakfast pancakes recipe screams Christmas. I always go crazy about cranberries this time of year, using them in almost everything. Baking goods, breakfasts, cocktails or even dinner! Check out this amazing Christmas Gluten-Free Cranberry Orange Bundt Cake I made last year!
Today, I’m bringing you these delicious Oatmeal Buckwheat Pancakes topped with cranberry jam. Nutty and rich flavor of the pancakes pairs perfectly with sweet homemade cranberry jam.
Pancakes are made with combination of oatmeal and buckwheat. These two together taste amazing, since oats have a natural sweetness and both the oats and buckwheat flour have a nutty and rich flavor. They’re perfectly fluffy, golden brown, cozy and delicious.
If you’re going to make the recipe yourself, don’t forget to post a picture and use hashtag #natteats and tag @natteats so I can see your creations!
3/4 cup oatmeal flour 1/4 cup buckwheat flour 3 tbsp coconut sugar 1 large eggs 1 tbsp oil 3/4 - 1 cup plant based milk 1 tsp cinnamon 1 tsp orange peel 3/4 tsp baking soda 1 tsp vinegar 1/2 tsp pure vanilla extract pinch of pink salt Cranberry Jam: 2 cups fresh cranberries 1/3 cup coconut sugar 1/2 cup water 2 tbsp lemon juice
Ingredients
Instructions