Vegan buckwheat pancakes with apple purée

Vegan buckwheat pancakes with apple purée: a simple breakfast with buckwheat flour, sparkling water, cinnamon, flaked almonds and unsweetened apple purée.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 360 kcal per serving
• Protein: 8 g
• Fat: 12 g
• Carbs: 55 g

Ingredients

• 120g buckwheat flour
• 220ml sparkling water
• 2 tbsp olive oil
• 1 jar of unsweetened apple purée
• 20g flaked almonds
• 1 tsp cinnamon

Method

You’ll need: frying pan · mixing bowl · spatula

1. Mix the buckwheat flour and cinnamon in a bowl. Slowly pour in the sparkling water and stir to a smooth, slightly thick batter.
2. Leave the batter to rest briefly. Meanwhile, toast the flaked almonds in a dry frying pan until golden and fragrant.
3. Heat a little olive oil in a non-stick frying pan. Add the batter in portions and cook the pancakes over a medium heat.
4. Flip the pancakes as soon as small bubbles appear on the surface and the underside has some colour. Finish cooking on the second side.
5. Keep the finished pancakes warm briefly while you cook the rest of the batter. That way they stay moist and evenly browned.
6. Serve the warm buckwheat pancakes with the apple purée and sprinkle over the toasted flaked almonds.

Good to know

These pancakes are pleasantly simple, and that's exactly their appeal. Warm from the pan, soft in the middle and with a fine nutty note.

Swaps

Flaked almonds → walnuts (provide omega-3 fatty acids); apple purée → pear purée (milder); olive oil → avocado oil (heat-stable, mainly unsaturated fatty acids); buckwheat flour → oat flour made from gluten-free oats (provides beta-glucans).

Allergens

Contains tree nuts (almonds); buckwheat can also rarely trigger reactions in sensitive people. Usually easy for children to eat in a small portion, and generally fine in pregnancy.

Dairy-free recipes