Buckwheat pancakes with cinnamon apples & maple syrup

Recipe: Buckwheat pancakes with cinnamon apples & maple syrup

Ingredients

  • 110g (3/4 cup) gluten-free all-purpose flour mix
  • 110g (3/4 cup) buckwheat flour
  • 3 tsp gluten-free baking powder
  • 250ml (1 cup) rice milk
  • 2 eggs
  • 2 tsp pure maple syrup
  • Melted butter, to grease
  • Cinnamon apples
  • 5 red apples, quartered, cored, peeled
  • 185ml (3/4 cup) water
  • 1 tbs pure maple syrup
  • 1/2 tsp ground cinnamon

Instructions

  1. Sift the combined flours and baking powder into a large bowl and make a well in the centre. Whisk together the milk, egg and maple syrup in a jug. Gradually add the milk mixture to the flour mixture, whisking constantly until smooth.
  2. Set aside for 15 minutes to rest. Meanwhile, to make the cinnamon apples, cut each apple quarter in half lengthways. Place in a large saucepan with the water, maple syrup and cinnamon and bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 15 minutes or until apple is tender. Use a slotted spoon to transfer half the apple to a heatproof bowl. Use a hand blender to blend remaining apple in the pan until smooth.
  3. Add the reserved apple and set aside. Brush a large non-stick frying pan with melted butter to lightly grease and heat over medium heat. Pour two 60ml (1/4-cup) portions of batter into the pan, allowing room for spreading. Cook for 1-2 minutes or until bubbles appear on the surface and pancakes are golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate and cover with a clean tea towel to keep warm.
  4. Repeat, in 5 more batches, with the remaining batter to make 12 pancakes. Divide pancakes among plates, top with apple and serve immediately.

Number of servings (yield): 3

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)