Buckwheat pancake with sweet apples
These gluten-free buckwheat pancakes are simple to make and wonderfully soft in flavour. Served with sweet sautéed apples, honey and flaked almonds, they make a delicious breakfast or dessert.
Ingredients
- 100 grams buckwheat flour
- 300 millilitres water or plant-based milk (I use almond milk)
- Coconut oil
- 3 sweet apples
- 2 tbsp honey
- flaked almonds
Instructions
- 1
1. Combine the buckwheat flour and water in a bowl. Whisk together until you have a smooth, even batter.2. Heat a little coconut oil in a frying pan over medium-low heat. Pour in a small ladleful of batter. Using a spatula, spread the batter out to the edges of the pan so you get a nice thin pancake. Cook on low heat until the bottom is crisp, then flip with a spatula and cook the other side. Remove from the pan and repeat until all the batter is used up.3. Wash the apples and slice into wedges — no need to peel them. Sauté in a frying pan with coconut oil and honey over low heat for about 10 minutes until tender. Add cinnamon to taste. Place the apple wedges on a pancake and scatter over the flaked almonds. Enjoy!
Cook it from the original
This recipe comes from cookinglife.eu. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookinglife.eu