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.
Course Breakfast
Cuisine Vegetarian
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 1large pancake
Ingredients
2large eggs*
⅓cuplight buckwheat flour
½teaspooncinnamon
¼cup + 1 tablespoon almond milk
1teaspoonvanilla
2tablespoonscoconut oilmelted
2tablespoonshoney
1large applepeeled, 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.