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    Home » Breakfast

    Apple Buckwheat Pancakes with Diced Maple Apples

    Published: Oct 29, 2021 · Modified: Nov 9, 2022 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe
    apple buckwheat pancakes covered in diced maple apples with side of maple syrup.
    apple buckwheat pancakes covered in diced maple apples with side of maple syrup.

    Enjoy these nutrient-rich mouth-watering apple buckwheat pancakes with diced maple apples. They're fluffy and flavorful and a quick hearty breakfast to energize your day with the fruity charm of apples!

    Apple buckwheat pancakes with diced maple apples on a plate covered in syrup
    Jump to:
    • Why this recipe works
    • Key ingredients and substitutions
    • Apple buckwheat pancakes step-by-step instructions
    • Expert tips and variations
    • FAQ
    • Serving suggestions
    • More recipes to try

    Why this recipe works

    • Flavorful filling pancakes - these fluffy homemade buckwheat and apple pancakes have a deep rich flavor from the buckwheat flour and a light touch of sweetness from the apples. The pancakes are complimented by warm spices and topped with diced maple apples, giving them just the right amount of crunch.
    • Healthy - buckwheat is rich in protein, dietary fiber and other healthful nutrients. This gluten-free whole grain will keep your blood sugar balanced, aid in digestion, and support heart health. Perfect for that early morning energy boost!
    • Wide choice of apples - use any variety of apples you like, I prefer the crunchy ones like honey crisp, granny smith or pink lady. So much better than using apple sauce.

    Looking for an energizing versatile snack-on-the-go? Try these other great recipes like my Chewy Chocolate Chip Granola Bars, Matcha Green Tea Energy Bites or my Soft Gluten-Free Pumpkin Cookies With Chocolate Chips to kick-start your day!

    Key ingredients and substitutions

    labelled ingredients for apple buckwheat pancakes.
    • Buckwheat flour - adds protein and dietary fiber with an earthy, nutty flavor. You can choose to substitute between light or dark flour. I find the light buckwheat flour to be less bitter and have a less intense flavor.
    • Baking powder - gives the pancakes some lift and fluffiness.
    • Ground cinnamon and nutmeg - add a warm depth of flavor and earthy aroma to the pancakes. I like to substitute for pumpkin spice during a festive time of year like Thanksgiving or Christmas.
    • Sea salt - helps bring out the flavors.
    • Egg - adds to the fluffiness of the pancakes.
    • Non-dairy milk - brings moisture to the batter. I like to use almond milk.
    • Maple syrup - adds sweetness and depth, and of course, is a must with pancakes! You can substitute with honey for apple honey pancakes, but what are pancakes without maple syrup! No other added sugar necessary.
    • Apples - adds sweetness, texture and a little crunch. I like to use crisp apples which are always available at the grocery stores. Apples can be swapped for pear in this pancake recipe. Be sure to choose firm pear so that they don't become mushy in the buckwheat pancakes or the cinnamon maple topping.

    See recipe card for all ingredients and quantities.

    Apple buckwheat pancakes step-by-step instructions

    Equipment:

    • one large bowl or medium bowl, whisk and spatula for mixing
    • ¼ cup measure for pouring the batter
    • large frying pan, skillet or griddle (preferably non-stick)
    • medium saucepan to warm the cinnamon apple maple topping
    ingredients process shot of apple buckwheat pancakes.
    1. In a large bowl, whisk together dry ingredients, buckwheat flour, baking powder, cinnamon, nutmeg and sea salt.
    process shot for apple buckwheat pancakes.
    1. Gently mix whisked egg, non-dairy milk, maple syrup and diced apples into the flour mixture, careful not to over mix batter.
    1. Warm the frying pan, skillet or griddle on medium-low heat and add a little coconut oil to prevent sticking, about 1 teaspoon.
    1. With a ¼ cup measure, pour the batter into the pan, spacing the pancakes 2-inches apart. You may need to press down on the batter slightly to form the pancake. 

    Hint: adjust your heat as needed to ensure that the pancake doesn't brown too quickly before the inside cooks.

    1. Cook 2-3 minutes, until bubbles form and the bottom is golden. Flip and cook another 1-2 minutes. Continue in batches, adding coconut oil to pan as needed.
    apple buckwheat pancakes on plate with side of maple apples.
    1. In a medium saucepan cook all topping ingredients until apples are tender, about 5 minutes. Serve on top of pancakes.

    Expert tips and variations

    Warm pan - be sure to warm your pan or griddle before adding the pancake batter. This will ensure a more even browning on the pancakes. Also, adjust your heat as needed to ensure that the pancakes don't brown too quickly before the inside cooks.

    Coconut caramel apples - add ¼ cup of unsweetened shredded coconut to the diced maple apples.

    Storage - store in an airtight container in fridge for 3-4 days. Freeze pancakes on baking tray not overlapping, transfer to an airtight container for up to 3 months. Toast or microwave from frozen, or thaw and warm in a small pan.

    The diced maple apples may brown in fridge and will not stand up well to freezing. Best enjoyed the day prepared.

    FAQ

    Why are buckwheat pancakes good for you?

    Buckwheat, considered a superfood, is a good source of dietary fiber, energy and protein. It contains all eight amino acids, qualifying it as a complete protein. Buckwheat also contains manganese, iron and magnesium for gut health.

    Apple buckwheat pancakes stacked with diced maple apples on a plate with a cup of syrup on the side

    Serving suggestions

    Quick and Easy Homemade Almond Butter

    Homemade Peanut Butter

    Fresh Ginger Apple Muffins with Crumble Topping

    3-Ingredient Banana Oatmeal Breakfast Cookies

    More recipes to try

    • Black Bean and Sweet Potato Stew with Spinach
    • Crispy Smashed Potatoes with Garlic Herbs
    • Double Chocolate Carrot Zucchini Muffins
    • Melon Cucumber Ribbon Salad with Melon Vinaigrette

    Did you make this recipe? Leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below!

    Print
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    Apple buckwheat pancakes with diced maple apples on a white dish

    Apple Buckwheat Pancakes with Diced Maple Apples


    5 from 1 reviews

    • Author: Jacqui
    • Total Time: 25 minutes
    • Yield: 10 pancakes 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    Enjoy these nutrient-rich mouth-watering apple buckwheat pancakes with diced maple apples. They're fluffy and flavorful and a quick hearty breakfast to energize your day with the fruity charm of apples!


    Ingredients

    Scale

    Pancake Batter:

    • 1 cup buckwheat flour (120 grams)
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon fine sea salt
    • 1 large egg lightly whisked
    • ¾ cup non-dairy milk, unsweetened (I use almond milk)
    • 2 tablespoons maple syrup
    • 2 medium apples, peeled and chopped into small dice
    • coconut oil for the frying pan or griddle

    Diced Maple Apples:

    • 1 tablespoon coconut oil
    • 2 medium apples, peeled and chopped into medium dice
    • 1 tablespoon maple syrup
    • 1 tablespoon ground cinnamon

    Instructions

    Pancakes:

    1. In a large bowl, whisk together buckwheat flour, baking powder, cinnamon, nutmeg and sea salt.
    2. Gently mix in whisked egg, non-dairy milk, maple syrup and diced apples, careful not to over mix batter.
    3. Warm the frying pan or griddle on med-low heat and add a little coconut oil to prevent sticking, about 1 teaspoon.
    4. With a ¼ cup measure, pour the batter into the pan, spacing the pancakes 2-inches apart. You may need to press down on the batter slightly to form the pancake. Cook for 2-3 minutes, until bubbles form and the bottom is golden. Flip and cook another 1-2 minutes. Continue in batches, adding coconut oil to pan as needed.

    Diced Maple Apples:

    1. Warm a medium saucepan to medium heat and melt the coconut oil. 
    2. Toss the diced apples, maple syrup and cinnamon together and add to the pan.
    3. Cook all topping ingredients until apples are tender, about 5 minutes. Serve on top of pancakes.

    Notes

    Hint - adjust your heat as needed to ensure that the pancake doesn't brown too quickly before the inside cooks.

    Storage - store in an airtight container in fridge for 3-4 days. Freeze pancakes on baking tray not overlapping, transfer to an airtight container for up to 3 months. Toast or microwave from frozen, or thaw and warm in a small pan. The diced maple apples may brown in fridge and will not stand up well to freezing. Best enjoyed the day prepared.

    • Prep Time: 10 min
    • Cook Time: 15 min
    • Category: breakfast
    • Method: stovetop
    • Cuisine: American

    Nutrition

    • Serving Size: 1 pancake
    • Calories: 114
    • Sugar: 10.5 g
    • Sodium: 83.1 mg
    • Fat: 2.5 g
    • Saturated Fat: 1.4 g
    • Trans Fat: 0 g
    • Carbohydrates: 22.7 g
    • Fiber: 2.6 g
    • Protein: 2.5 g
    • Cholesterol: 18.6 mg

    Keywords: gluten-free, nut-free, buckwheat flour, apples, maple

    Did you make this recipe?

    Share a photo and tag us - we can't wait to see what you've made!

    More Gluten Free Breakfast Recipes

    • Oatmeal Strawberry Crumble Bars (gf, nut free)
    • Lemon Poppy Seed Scones (no egg, gf)
    • Carrot Cake Oatmeal Nut Breakfast Bars
    • Almond Cherry Pepita Granola Bars

    Reader Interactions

    Comments

    1. Danny G

      January 11, 2022 at 2:17 pm

      These fluffy pancakes are delicious! (and my new go-to breakfast recipe). The diced maple apples are my favourite part... they're incredible. I top them all with a little maple syrup and it's a perfect dish! Thanks for the recipe!






      Reply
      • Jacqui Wilson

        January 17, 2022 at 7:47 am

        I'm happy you enjoyed the pancakes. It's one of our favorite breakfasts!

        Reply

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    WELCOME !

    I'm so happy you're here! My name is Jacqui - I'm a recipe developer, registered holistic nutritionist and culinary nutrition expert. I love all things healthy, and my goal is to inspire you to lead a healthy life through wholesome food that leaves you nourished, satisfied and energized! You'll find simple, easy-to-make naturally gluten-free, refined sugar-free and mostly dairy-free recipes your family will love!

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