Description
A delicious, hearty, gluten-free pancake recipe everyone will love!
Scale
Ingredients
- 1 cup buckwheat flour (or mixture of rye and buckwheat flour, or flour of your choice)
- 1 cup old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 large egg
- 1¾ cups unsweetened nut milk* (cashew, almond, coconut)
- Filtered water (if needed to thin batter)
- 2 tablespoons virgin coconut oil (plus more as needed)
- 1 medium apple (such as Granny Smith or Pink Lady, cored, halved, sliced crosswise ¼ inch thick)
- Maple syrup or raw unfiltered honey (for serving)
Instructions
- Whisk flour, oats, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk egg, nut milk, in a medium bowl; mix into dry ingredients. Add filtered water if the batter is too thick.
- Heat a griddle or large nonstick skillet over medium; brush with oil. Place 2 apple slices in skillet, spacing about ½” apart, and cook until lightly golden, about 1 minute. Turn over and pour ⅓ cup batter over apples, spreading batter to cover. Cook pancake until bottom is golden brown and bubbles form on the surface, about 3 minutes. Flip and cook until cooked through and other side is golden brown, about 2 minutes. Transfer to a plate. Repeat with remaining apple slices and batter, brushing griddle with more oil as needed.
- Serve pancakes immediately with maple syrup and fresh fruit.
Notes
*The cashew milk I use takes about 2 minutes to make, and is so delicious. The recipe is on this site. If you’re allergic to cashews, you can use almonds, hazelnuts, brazil nuts, or any kind you really love. Make your own milk. It’s less expensive, tastes better, and has no preservatives or additives.
You can substitute bananas or berries for apples.