Buchweizenpfannkuchen mit süßen Äpfeln

Zutaten

• 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

Zubereitung

1. 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!