To Bake

• Preheat the oven to 200°C (400°F). Put the pan in the oven to preheat while the oven heats up (I use a 20 cm (8 in.) cast iron pan).
• Separate the eggs and place the egg whites into a mixing bowl. Whisk or beat until soft peaks form. Set aside.
  2 large eggs
• In a large mixing bowl, whisk the egg yolks and honey together to combine. Whisk in the milk and vanilla.
  2 large eggs, 120 ml (½ cup) non-dairy milk, 2 tablespoons honey, 1 teaspoon vanilla extract
• Carefully take the hot pan out of the oven and add the coconut oil, swirling to coat the pan. Add the apples to the pan and place it back into the oven for five minutes to heat through again.
• Add the buckwheat flour and cinnamon and whisk to combine. Gently fold in the egg whites to form a fluffy, light batter.
  50 grams (⅓ cup) buckwheat flour, ½ teaspoon cinnamon
• Remove the pan from the oven again and pour the batter over the apples in an even layer. Bake for 12-14 minutes, or until golden. The middle should still be a bit wobbly when it's ready.
  1 large apple, 2 tablespoons coconut oil
• Remove from the oven and carefully flip the pancake out onto a large plate or serving dish. Serve immediately.