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!
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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
- 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
- In a large bowl, whisk together dry ingredients, buckwheat flour, baking powder, cinnamon, nutmeg and sea salt.
- Gently mix whisked egg, non-dairy milk, maple syrup and diced apples into the flour mixture, careful not to over mix batter.
- Warm the frying pan, skillet or griddle on medium-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.
Hint: adjust your heat as needed to ensure that the pancake doesn't brown too quickly before the inside cooks.
- 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.
- 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
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.
Serving suggestions
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3-Ingredient Banana Oatmeal Breakfast Cookies
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Apple Buckwheat Pancakes with Diced Maple Apples
- Total Time: 25 minutes
- Yield: 10 pancakes 1x
- Diet: Gluten Free
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
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:
- 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 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:
- 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.
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
Danny G
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!
Jacqui Wilson
I'm happy you enjoyed the pancakes. It's one of our favorite breakfasts!