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Buckwheat pancakes with cinnamon apples and maple syrup
Buckwheat pancakes with cinnamon apples and maple syrup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Savor tasty and wholesome gluten-free buckwheat pancakes.
Ingredients:
  • 110g (3/4 cup) gluten-free all-purpose flour
  • 110g (3/4 cup) buckwheat flour
  • 12.00 gm gluten-free baking powder
  • 250ml (1 cup) rice milk
  • 13.60 gm pure maple syrup
  • Melted butter, to grease
  • Cinnamon apples
  • 5 red apples, quartered, cored, peeled
  • 185ml (3/4 cup) water
  • 27.00 gm pure maple syrup
  • 1.25 gm ground cinnamon
Instructions:
  • Combine the flours and baking powder in a large bowl, then create a well in the center. In a separate jug, whisk together the milk, egg, and maple syrup. Slowly pour the milk mixture into the flour mixture while whisking continuously until smooth. Let it rest for 15 minutes.
  • For the cinnamon apples, slice each apple quarter in half lengthwise. Combine apples, water, maple syrup, and cinnamon in a large saucepan. Bring to a boil over high heat, then simmer covered on medium-low for 15 minutes until apples are tender. Transfer half the apples to a bowl, then use a hand blender to blend the rest until smooth. Fold in the reserved apples and set aside.
  • Prepare a large non-stick frying pan by brushing it with melted butter to lightly grease. Heat over medium heat until warm. Pour two 60ml (1/4-cup) portions of batter into the pan, leaving room for spreading. Cook for 1-2 minutes until bubbles form on the surface and pancakes are golden underneath. Flip and cook for another 1-2 minutes until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat this process in 5 more batches using the remaining batter to yield 12 delicious pancakes.
  • Serve the pancakes on individual plates, then generously layer them with fresh apple slices before serving promptly.

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