Stir the buckwheat flour, eggs and almond milk into a smooth batter. Add the cinnamon and leave the batter to swell briefly.
Cut the apple into thin rings or fine slices. That way it cooks evenly in the pan and stays juicy.
Heat the coconut oil in a frying pan. Add small portions of batter and lay some apple on each.
Cook the pancakes over a medium heat until the underside is golden brown. Flip them carefully and cook until done.
Let the finished pancakes rest briefly on a plate. That way they set slightly and stay tender.
Good to know
These pancakes are simple and really cosy. Golden brown outside, soft inside – and with apple on top, simply special.
Swaps
Almond milk → unsweetened oat milk (a few more carbs and often milder in flavour); yacon syrup → apple purée made from fruit only (less free sweetness, more fruit instead); coconut oil → ghee (heat-stable and with a fuller flavour); apple → pear (similarly juicy, also provides fibre).
Allergens
Contains egg and, depending on the almond milk, tree nuts; usually well suited to children if the apple pieces are cooked soft, and unremarkable during pregnancy as long as the eggs are fully cooked. Contains: tree nuts.
