Overnight Buckwheat Oat Gluten-Free Waffles or Pancakes

This breakfast recipe, Overnight Buckwheat Oat Gluten-Free Waffles or Pancakes, leans on steel cut oats, buckwheat groats and buttermilk. It makes 16 Waffles (or 20-24 pancakes) and takes about 490 minutes.

• Yield 16 Waffles (or 20-24 pancakes)
• Ready in 490 minutes
• Prep 485 minutes
• Cook 5 minutes

Ingredients

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

Instructions

1. In a blender or bowl, stir together the steel cut oats, buckwheat groats and buttermilk. Cover and refrigerate for 8-12 hours or overnight.
2. 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.
3. Add the butter, salt, sugar, baking soda, eggs and vanilla (if using). Blend again until combined.
4. Cook waffles on a waffle maker, according to manufacturer's instructions, or on a griddle as pancakes.

Let the loaf cool before you slice it, or the crumb will tear.