Rise and Shine with Spiced Apple Buckwheat Pancakes: A Healthy Start

Rise and Shine with Spiced Apple Buckwheat Pancakes: A Healthy Start

17 January 2025

Okay, let’s be real, life can throw some curveballs, right? One minute you're humming along, the next you’re knee-deep in paint fumes and bathroom renovation nightmares! If you’re anything like me you need a pick me up and something to look forward to - and for me that's a yummy breakfast.

This week has been a whirlwind of DIY projects and tradespeople, leaving me feeling like I’m in a never-ending episode of ‘Homes Under the Hammer’. But, amidst the chaos, I decided to take a day to recharge and I met up with a friend I've not seen in years. We ate some wonderful food and it reminded me how important it is to make time for the good things in life - and that includes good food!

So, how about we ditch the stress and start the day right? I’m talking about a stack of warm, fluffy apple buckwheat pancakes. These little beauties are packed with goodness, incredibly easy to make, and totally adaptable to what you have in the cupboard. Plus, they are vegan and gluten free - perfect for everyone.

These pancakes are not just delicious; they’re also incredibly versatile. You can add a handful of blueberries or a chopped banana to the batter for a twist. Serve with a dollop of vegan yogurt and a sprinkle of toasted nuts for added flavor and crunch. If you're not worried about sugar use maple syrup, or alternatively a few spoons of applesauce will work just as well.

Ready to get flipping? Here's how you do it:

Ingredients

  • 120ml smooth apple sauce
  • 2 tsp lemon or lime juice
  • 30ml nut or seed butter of your choice
  • 1 tbsp ground flaxseed
  • 135ml of your favourite plant milk
  • 125g buckwheat flour
  • 2 tsp baking powder
  • ½ tsp baking soda (gluten-free if needed)
  • ½ tsp cinnamon
  • 2 tsp vegetable or coconut oil

Method

  1. In a large bowl, whisk together the apple sauce, acid, nut butter, and flaxseed.
  2. Add plant milk and buckwheat flour, whisking until smooth and thick. Don’t be shy with the milk if you like thinner pancakes.
  3. Gently fold in the baking powder, baking soda, and cinnamon.
  4. Heat a medium non-stick pan over medium heat, and brush with a little oil.
  5. Ladle about ¼ cup of the batter onto the pan. Cook for 2-3 minutes per side or until golden brown, the bubbles will tell you when to flip.
  6. Keep the cooked pancakes warm in the oven until ready to serve. Top with fresh berries, a drizzle of maple syrup, or vegan yogurt.

A Few Notes:

  • Make sure your baking powder and baking soda are in date, they need to be active to get fluffy pancakes.
  • Buckwheat is gluten-free, but watch out for cross-contamination if needed.
  • These are delicious served with all sorts of toppings so feel free to improvise and experiment

I hope you love these pancakes as much as we do! Let me know how yours turn out and what are you favourite toppings? Happy cooking (and painting)!