Apple Cinnamon Pancakes

Is there a better flavour combination for pancakes than apple & cinnamon? I think not.

These pancakes are made with buckwheat flour which is great for people that suffer with wheat and gluten intolerances. It’s also low in GI and high in magnesium.

They are super healthy, delicious and refine sugar free.

INGREDIENTS

For the topping

1 apple, finely diced

1 tbsp maple syrup

½ tsp cinnamon

1 tbsp butter

INGREDIENTS

For the pancakes

1 apple, grated

2 eggs, beaten

¼ cup milk of choice

¾ cup buckwheat flour

2 tbsp coconut yoghurt

1 tsp cinnamon

1 tsp baking powder

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METHOD

1. Add all the topping ingredients in a small saucepan and heat on low simmer until the apples soften, stirring often and until the syrup thickens.

2. If the syrup dries out too quickly  before the apples have softened add 1 tablespoon of water.

3. Once the apples are done set aside and keep warm.

4. In one bowl add the dry ingredients and set aside. Combine your wet ingredients in another bowl then add to the dry ingredients. Mix until a smooth batter forms.

5. Heat a pan with ghee, butter, coconut or olive oil oil.

6. Use ¼ cup of batter for each pancake and cook slowly for approximately 3-4 mins on each side.

7. Once all cooked, top them with the diced apples. Add extra maple syrup if needed.

8. The apple topping can easily be made in advance then heated when pancakes are ready.

Makes 6 pancakes.

Check out my other delicious gluten free pancakes. Cassava flour pancakes or one pan green banana flour pancake