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Overnight Buckwheat Oat Gluten-Free Waffles or Pancakes

Yield: 16 Waffles (or 20-24 pancakes)
Prep Time: 8 hours 5 minutes
Cook Time: 5 minutes
Total Time: 8 hours 10 minutes

Ingredients

  • 1 ½ cups (276 g) steel cut oats
  • 1 cup buckwheat groats (see note)
  • 3 cups buttermilk
  • 4 tablespoons salted butter, melted
  • ½ teaspoon salt
  • 2 to 3 tablespoons sugar
  • 2 teaspoons baking soda
  • 3 large eggs
  • ½ teaspoon vanilla, optional

Instructions 

  • In a blender or bowl, stir together the steel cut oats, buckwheat groats and buttermilk. Cover and refrigerate for 8-12 hours or overnight.
  • When ready to make the waffles/pancakes, give the mixture a good stir to loosen it up a bit and process in a blender until smooth and combined.
  • Add the butter, salt, sugar, baking soda, eggs and vanilla (if using). Blend again until combined.
  • Cook waffles on a waffle maker, according to manufacturer's instructions, or on a griddle as pancakes.

Notes

Buckwheat Groats: I've bought my buckwheat groats on Amazon (Bob's Red Mill brand, this brand by Anthony's, and Liz highly recommends this Russian brand).
Buttermilk: the batter will be quite a bit thinner using homemade buttermilk so consider cutting down the amount of buttermilk to 2 1/2 or 2 3/4 cups if doing so.