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    Home » Recipes » Breakfast

    Apple Buckwheat Pancakes with Diced Maple Apples

    Published: Oct 29, 2021 · Modified: Nov 11, 2021 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe

    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!

    Apple buckwheat pancakes with diced maple apples on a plate covered in syrup
    Jump to:
    • Why I love these apple buckwheat pancakes
    • Ingredients
    • How to Make this Recipe
    • Substitutions
    • Equipment
    • Storage
    • Recipe

    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!

    Looking for an energizing snack-on-the-go? Try my chewy chocolate chip granola bars or my matcha green tea energy bites to kick-start your day.

    Ingredients

    Apple buckwheat pancake ingredients
    • 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.

    Apple buckwheat pancakes ingredients with dry in a bowl and wet ingredients on the side

    Gently mix in whisked egg, non-dairy milk, maple syrup and diced apples, careful not to over mix batter.

    Apple buckwheat pancake batter in a bowl with diced apples peaking through the top

    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.

    Apple buckwheat pancakes laid flat on a dark grey plate

    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.

    Substitutions

    • 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!

    Equipment

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

    Storage

    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

    Recipe

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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 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!


    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

    • 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.
    • 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

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    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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