Buckwheat Apple “Pancakes”
The nutty flavors of high-fiber buckwheat blend perfectly with the brightness of the apples – a perfect way to start your day. This project was in partnership with MSPC for UnitedHealthcare’s magazine Renew. Click here for the printable recipe.
Buckwheat Apple “Pancakes”
Makes 4 servings
METHOD
Preheat the griddle over medium-low heat.
Mix the buckwheat pancake mix with the egg, sunflower oil, vanilla extract, cinnamon and milk until just blended.
Dip each apple slice in the batter. Place on the oiled griddle. Cook until browned and cooked on each side, turning after 1-2 minutes. Keep them warm while you prepare the other apple cakes.
Serve with toasted pecans and a drizzle of maple syrup.
INGREDIENTS
2 large Granny Smith or Fuji apples (or other baking apples), sliced 1/4-inch thick with core removed
2/3 cup buckwheat pancake mix
1 egg, beaten
2 teaspoons sunflower oil
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
3/4 cup almond, cashew, coconut or dairy milk
2 tablespoons sunflower or other high-heat oil for the griddle
1/2 cup toasted pecans
1/2 cup maple syrup
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