Every Sunday growing up Dad used to make pancakes as a weekend treat. This was definitely the day I looked forward to most as it was the only time we could eat ice cream and brown sugar for breakfast!! Nowadays I wouldn’t dream of having either, let alone for breakfast!
When I woke up Friday morning I was craving something indulgent to start my day. I decided to make some pancakes sans wheat, dairy and refined sugar of course.
Buckwheat has a very earthy flavour and tastes wholesome, that’s why the caramelised fruit works so well with these pancakes. Buckwheat is also high in fibre and is gluten free.
The batter can be made the night before if you’re time poor in the mornings. That way, all you have to do is cook them up and you have a delicious breakfast ready to go!
As the batter doesn’t have sugar in it, the apples sweeten the dish and also provide you with your ‘apple a day’.
Buckwheat pancakes with caramelised apple
Makes 12 pancakes
- 1 cup buckwheat flour
- 1/4 cup almond meal
- 1/4 cup quinoa flour
- 1/2 tsp baking powder
- 1 cup unsweetened almond milk, extra depending on the consistency you like your pancakes
- Coconut oil
- 2 green apples, sliced
- 1/4 cup honey
- 1 TBSP cinnamon
- Maple syrup for drizzling on top
- Desiccated coconut for sprinkling on top
- Mix the buckwheat flour, almond meal, quinoa flour and baking powder in a large bowl.
- Gradually add the almond milk and mix until at the desired consistency.
- Heat coconut oil in a large fry pan over a medium heat. Spoon batter onto the pan. Flip pancakes when little bubbles start to appear and cook on other side. Repeat until all the batter has been cooked.
- In a medium saucepan place the apples, honey and cinnamon over medium heat. Stirring occasionally for 5 minutes, or until apples soften.
- Stack pancakes on top of each other, place the caramelised apples on top, drizzle with maple syrup and sprinkle with desiccated coconut. Then, enjoy!
You can top the pancakes with virtually any fruit that takes your fancy!