Buckwheat Pancakes with Caramelised Apple Slices
Photo by Sincerely Media on Unsplash
Buckwheat Pancakes with Caramelised Apple Slices
Makes 11ish pancakes.
Prep time: 1 hr (or a lazy Sunday morning).
Dry Ingredients
210g buckwheat flour
2tsp baking powder
2tbsp coconut sugar
¼ tsp sea salt
2tsp cinnamon
Wet Ingredients
310ml + 2 tbsp almond (or alternative plant based) milk
1 flax egg (1 tbsp ground flaxseeds + 3 tbsp water)
2 tbsp melted coconut oil
110g of peeled and finely chopped apple
Coconut Caramel Apples
1 tsp coconut oil
2 tbsp coconut sugar
1tsp cinnamon
¼ tsp water
1 apple, peeled and cut into wedges
Cost from Good Life Refill: £3.30
Method
Pancake Batter Method
1. Start by preparing your flax egg by mixing 1 tbsp ground flax seeds and 3 tbsp water. Let it rest for 5 minutes while you sift or whisk all of the dry ingredients.
2. Sift or whisk together all the dry ingredients in a medium mixing bowl.
3. After 5 minutes, your flax egg will be ready to use – mix it in your almond milk and gently fold them into your dry ingredients.
4. Let the pancake batter rest for 15 minutes whilst you peel and chop the apple.
5. Once the batter has rested for 15 minutes, fold in an additional 2tbsp almond milk, the melted coconut oil and the chopped apple.
To Make The Pancakes
1. Place a few drops of coconut oil on a good quality non-stick frying pan on a low-medium heat and spread with the help of a kitchen paper towel. This is all you will need. In between pancakes, rub the same paper towel on the pan.
2. With the help of a cup or ladle, measure out 60ml of pancake batter and place on the heated frying pan.
3. Allow to cook for 2 or 3 minutes until bubbles start popping on top.
4. Flip the pancake over with a spatula and cook for about 2 more minutes.
Coconut Caramel Apples
1. In a non-stick frying pan, melt the coconut oil and add the coconut sugar, cinnamon and water.
2. Mix and allow to combine the smooth caramel sauce.
3. Add the apple wedges and cook until soft and warm.