A lightened up, healthier version of traditional German buckwheat pancakes, with apples baked in, is a great special weekend breakfast. Made with gluten-free buckwheat flour and dairy free, too.
Missed earlier posts in this series? Here’s the first, second, third, and fourth posts.
Happy Fifth Day of Christmas! Have a holiday breakfast recipe.
My mom (the German immigrant) makes German pancakes all the time. She doesn’t like American style pancakes, and I don’t really either. Especially compared to these bad boys. German pancakes are the best. If you bake it, it’s crazy fluffy and almost creamy.
If you fry it, you end up with a kind of thick and hearty crepe that’ll fill you up without weighing you down and seems fancy. Unlike crepes, and unlike my mom’s version, this recipe doesn’t rely on insane amounts of butter. You won’t miss it.
Looking for a special, but still quick and easy, holiday breakfast? Look no further! This is simple and can be thrown together in a few minutes. It’s perfect for two people, but it can easily be doubled. If you double the recipe and plan on baking it, still just use the one pan. It’ll just get puffier.
It’s great served with any fruit and some maple syrup. If you make it on the stovetop, it rolls up like a burrito. It’s food you can wrap other food in! I don’t have a great picture of it rolled up because I ate it for dinner and it was dark out, sorry! (It also makes a great lazy dinner.)
This recipes uses buckwheat flour, but you can use pretty much any kind. I’ve tried spelt, kamut, and whole wheat pastry flour all with excellent results. You might have to add a splash more almond milk depending on your flour.
This is what it looks like rolled up and with bad lighting:
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German Buckwheat Pancake
Ingredients
- 2 large eggs*
- 1/3 cup light buckwheat flour
- 1/2 teaspoon cinnamon
- 1/4 cup + 1 tablespoon almond milk
- 1 teaspoon vanilla
- 2 tablespoons coconut oil melted
- 2 tablespoons honey
- 1 large apple peeled, cored, and sliced
Instructions
If baking
- Heat oven to 350F and grease an oven proof pan. Put the pan in the oven with the apples so they can soften while the oven heats up.
- Separate eggs and whisk the whites until soft mounds form. Set aside.
- In a bowl, combine the buckwheat flour and cinnamon.
- In another bowl, mix the egg yolks, almond milk, vanilla, coconut oil, and honey. Pour this mixture into the flour mixture.
- Gently fold in the egg whites. Carefully take the hot pan out of the oven and spread the apples out so that they're evenly distributed on the bottom of the pan. Pour in the batter and bake at 350F for about 15 minutes or until risen and golden.
If frying
- Heat a large frying pan over low-medium heat with a knob of coconut oil.
- Combine the flour and cinnamon in a large bowl.
- In a smaller bowl, mix the eggs, almond milk, vanilla, coconut oil, and honey. Add this to the flour mixture. Mix well and pour into the hot pan. Cook for about a minute and a half or until it doesn't look liquidy on the side that's facing up. Flip carefully and cook for another thirty seconds. Serve hot.
Notes
I have tried about a dozen times to make this recipe vegan. It works better with wheat flour, but it's still pretty tricky to flip properly. I'll keep trying.
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