Vegan buckwheat pancakes with apple
Vegan buckwheat pancakes with apple and cinnamon. A filling breakfast from the frying pan, made entirely without wheat flour or table sugar.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 15 min
- Total time: 25 min
- Calories: 380 kcal per serving
- Protein: 12 g
- Fat: 12 g
- Carbs: 55 g
Ingredients
- 120g buckwheat flour
- 200ml almond milk
- 1 tbsp ground linseed
- 1 apple
- 1 tsp cinnamon
- 1 tbsp coconut oil
Method
You’ll need: frying pan · chopping board · knife · grater · spatula
- Stir the ground linseed with three tablespoons of water and leave it to soak for five minutes.
- Wash the apple, remove the core and coarsely grate it into fine strips.
- Mix the buckwheat flour with the almond milk, cinnamon, soaked linseed and grated apple.
- Heat a little coconut oil in a non-stick frying pan and cook small, thick pancakes from the batter.
- Only flip the pancakes when small bubbles form on the surface and the edges firm up.
Good to know
Morning pancakes don't have to be a heavy cheat meal. Buckwheat makes them wonderfully nutty and filling.
Swaps
Apple → pear (pear is a little softer and sweeter, which goes very well with the nutty buckwheat).
Cooking tips
Let the batter rest for ten minutes before cooking. The flour absorbs the moisture and the pancakes turn out lighter.
Storage
Pancakes freeze very well and can be crisped up one at a time in the toaster.
Allergens
Contains tree nuts (almonds). Lactose-free and gluten-free.
Frequently asked questions
Can you freeze buckwheat pancakes?
Pancakes freeze very well and can be crisped up one at a time in the toaster.
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