Start your day with mouth-watering apple buckwheat pancakes with diced maple apples. These fluffy pancakes are a flavorful quick hearty breakfast topped with fresh fruit to fuel your day!
2medium apples, peeled and chopped into small dice
coconut oil for the frying pan or griddle
Diced Maple Apples:
1tablespooncoconut oil
2medium apples, peeled and chopped into medium dice
1tablespoonmaple syrup
1tablespoonground cinnamon
Instructions
Pancakes:
In mixing bowl, start by whisking the dry ingredients, including buckwheat flour, baking powder, cinnamon, nutmeg and sea salt.
Gently mix the whisked egg, non-dairy milk, maple syrup and diced apples into flour mixture, careful not to over mix batter.
Warm the frying pan or griddle on med-low heat and add a dash of coconut oil to prevent sticking, about 1 teaspoon.
Using a ¼ cup measure, pour batter into the pan, spacing the pancakes 2 inches apart. Make sure not to overheat to avoid browning too quickly before the inside cooks.
Cook the pancakes for a couple of minutes, until bubbles form and the bottoms turn golden (usually 2-3 minutes). 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.
Simmer all topping ingredients until apples are tender, about 5 minutes. Serve on top of pancakes.
Notes
Adjust heat as needed to ensure the pancakes don't brown too quickly before the inside cooks.Store in an airtight container in fridge for 3-4 days. Freeze on baking sheet 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. Diced maple apples are best enjoyed the day prepared.