A golden original and fOREVER favorite.
Our number one best seller to this day. These pancakes are a mix of oat, buckwheat, and corn flour which gives them a texture and flavor that’s entirely their own - a little earthy, a little sweet, and nothing like a standard pancake.
They’re amazing heavily buttered and slathered in maple syrup, but I also love them plain, straight off the griddle. There’s already maple syrup and coconut oil in the batter, so they’re delicious all on their own.
We use this exact same batter for our waffles, except yesterday’s pancake batter becomes today’s waffle batter. The waffles are actually better after the batter has had a night to rest and get nice and cold.
This recipe is also extremely forgiving. At the café we use water, but at home I’m just as likely to grab the vanilla almond milk that’s always in my fridge. Pretty much any dairy or non-dairy milk works. You could even add an egg if that’s what you’re into. We’ve tried it. It’s hard to mess these up, which is one more reason I love them.
I always go back to the original recipe, though, because it’s solid. And I’ll post the snickerdoodle butter recipe here, too. I promise.
Kitchen Mouse Pancakes or Waffles
A staple since the start, these pancakes use a blend of oat, buckwheat, and corn flours for a texture and flavor all their own.
They’re amazing heavily buttered and slathered in maple syrup, but they’re also a total treat plain, thanks to the maple syrup and coconut oil already in the batter.
We use this exact same batter for our waffles, with one small trick: yesterday’s pancake batter becomes today’s waffle batter. The waffles actually come out better when the batter has had a chance to rest and get cold.
The recipe is also very forgiving, so feel free to tailor it to your liking. At the café, we use water, but at home I might reach for the vanilla almond milk that’s always in my fridge. Buttermilk works, too, as does pretty much any dairy or non-dairy milk. You could even add an egg, if that’s what you’re into.
Ingredients
- 1 cup oat flour
- 1/2 cup corn flour
- 1/2 cup buckwheatflour
- 2 tbsp flaxseed meal (or ground whole flax)
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1 1/2 cups water or milk of choice
Instructions
- Combine all the dry ingredients in a bowl.
- Mix in the wet ingredients, stirring well to incorporate.
- Allow to sit at least 5 minutes to allow flour to absorb the liquid and for the flax to do it's thing.
- 4. Adjust the batter to your liking. If you like thinner pancakes add more liquid. Get creative: add vanilla, berries, chocolate chips, lemon zest, an egg, or whatever you're in the mood for.
- Get your skillet to medium high heat. Coat lightly with coconut oil and wipe off excess. Drop your pancakes onto the the griddle or pan and allow them to cook around the edges and for your bubbles to pop. Flip them and butter generously (or not).
