2/3 cup rolled oats
2 tablespoons flaxseed, toasted
3/4 cup buckwheat flour
1 1/4 cups unsweetened almond milk
1 large egg, plus 1 large egg white
2 teaspoons baking powder
Scant 1 teaspoon sea salt
2 tablespoons pure maple syrup
1 tablespoon walnut oil, plus more for brushing
1/4 cup finely chopped walnuts
1 pint strawberries, hulled and sliced, for serving
In a blender, pulse oats and flaxseed until ground into a coarsely textured flour. Add buckwheat flour, almond milk, egg, egg white, baking powder and salt and blend until well mixed. Blend in maple syrup and walnut oil. Brush a griddle or well-seasoned cast-iron skillet with walnut oil and heat over medium-high heat. Spoon about 2 Tbsp. batter onto griddle, creating a 4-inch pancake. Repeat with more batter, evenly spacing pancakes so they don’t crowd griddle. Sprinkle top of pancakes with chopped walnuts, about 1/2 tsp. per pancake.
Cook pancakes until a few holes appear on surface and bottoms are browned, about 3 minutes. Using a spatula, carefully flip pancakes over and cook until opposite sides are golden brown, about 1 minute. Transfer pancakes to serving plates and repeat with remaining batter. Serve with additional maple syrup, if desired, and strawberries.