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!
- 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
- 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 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:
- 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.
- 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