Fluffy Buckwheat Pancakes Recipe with Diced Maple Apples
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!
Print Recipe
Pin Recipe
Servings: 10 pancakes
Equipment
- 1 large bowl or medium bowl, whisk and spatula
- 1 large frying pan skillet, griddle or non-stick pan
- 1 medium sauce pan
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Pancake Batter:
- 1 cup (120 grams) (120 grams) buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- 1 large egg lightly whisked
- ¾ cup (180 grams) (180 grams) non-dairy milk, unsweetened almond milk, oat milk or coconut 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
Buckwheat Pancakes:
- In mixing bowl, start by whisking the dry ingredients, including buckwheat flour, baking powder, cinnamon, nutmeg and sea salt.1 cup (120 grams) buckwheat flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon fine sea salt
- Gently mix the whisked egg, non-dairy milk, maple syrup and diced apples into flour mixture, careful not to over mix batter.1 large egg lightly whisked, ¾ cup (180 grams) non-dairy milk, unsweetened, 2 tablespoons maple syrup, 2 medium apples, peeled and chopped into small dice
- Warm the frying pan or griddle on med-low heat and add a dash of coconut oil to prevent sticking, about 1 teaspoon.coconut oil for the frying pan or griddle
- 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.1 tablespoon coconut oil
- Toss the diced apples, maple syrup and cinnamon together and add to the pan.2 medium apples, peeled and chopped into medium dice, 1 tablespoon maple syrup, 1 tablespoon ground cinnamon
- Simmer all topping ingredients until apples are tender, about 5 minutes. Serve on top of pancakes.
Save This Recipe! 💌
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.
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
