A lightened up 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.
Heat oven to 200°C (400°F). Put the pan in the oven to pre-heat while the oven heats up (I use a 20cm 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, mix the egg yolks, milk, honey, and vanilla. If using electric beaters, I usually mix the honey with the yolks first but this doesn't matter.
2 large eggs, 120 ml non-dairy milk, 2 tablespoons honey, 1 teaspoon vanilla extract
Add the buckwheat flour and cinnamon and whisk to combine. Gently fold in the egg whites to form a fluffy, light batter.
50 grams buckwheat flour, 1/2 teaspoon cinnamon
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, then pour the batter overtop. 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.