Enjoy these nutrient-rich apple buckwheat pancakes with a warm dollop of diced maple apples. They're fluffy and flavorful and a quick hardy breakfast to energize your day!
Why I love these apple buckwheat 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.
Buckwheat is rich in protein, fiber and other healthful nutrients. This gluten-free psuedo-grain (it's actually a seed) will keep your blood sugar balanced, aid in digestion, and support heart health. Perfect for that early morning energy boost!
- Buckwheat flour adds protein and fiber with an earthy, nutty flavor. You can choose 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 to the pancakes.
- Sea salt helps bring out the flavors.
- Egg adds to the fluffiness of the pancakes.
- Non-dairy milk brings moisture to the batter.
- Maple syrup adds sweetness and depth, and of course is a must with pancakes!
- Apples adds sweetness, texture and a little crunch.
See recipe card for quantities.
How to Make this Recipe
Apple Buckwheat Pancakes:
In a large bowl, whisk together buckwheat flour, baking powder, cinnamon, nutmeg and sea salt.
Gently mix in whisked egg, non-dairy milk, maple syrup and diced apples, careful not to over mix batter.
Warm the frying pan or griddle on med-low heat and add a little coconut oil to prevent sticking, about 1 teaspoon.
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 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:
Warm a medium saucepan to medium heat and melt the coconut oil.
Toss the diced apples, maple syrup and cinnamon together and add to the pan.
Cook all topping ingredients until apples are tender, about 5 minutes. Serve on top of pancakes.
Hint: Be sure to warm your pan or griddle before adding the pancake batter. This will ensure a more even browning on the pancake. Also, adjust your heat as needed to ensure that the pancake doesn't brown too quickly before the inside cooks.
- 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.
- Maple syrup can be replaced with honey, but what are pancakes without maple syrup!
- one large bowl, whisk and spatula for mixing
- ¼ cup measure for pouring the batter
- large frying pan or griddle (preferably non-stick)
- medium saucepan to warm the cinnamon apple maple topping
The apple buckwheat pancakes will do well in an airtight container in the fridge for 3-4 days. They will also freeze well for up to 3 months. Place the pancakes on a baking tray and freeze, then transfer to an airtight container. Place a square of parchment paper between each pancake so they don't stick together. You can toast or microwave from frozen, or thaw and warm in a pan.
The diced maple apples may brown in the fridge and will not stand up well to freezing. They're best enjoyed the day they're prepared.Print