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Apple buckwheat pancakes with diced maple apples on a white dish

Apple Buckwheat Pancakes with Diced Maple Apples

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


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!



Pancake Batter:

  • 1 cup buckwheat flour (120 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1 large egg lightly whisked
  • 3/4 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



  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 1/4 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.


  • 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


  • 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