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Buckwheat Pancakes with Oven Roasted Apples

Buckwheat and apple are delicious together. This recipe makes a fabulous breakfast or brunch dish and easily converts to gluten and dairy free
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Ingredients Method

Ingredients
  

  • Buckwheat Pancakes
  • 1 cup buckwheat flour
  • 1 cup all-purpose flour or gluten free all purpose flour
  • ⅓ cup granulated sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • Grated zest from 1 lemon
  • 2 eggs
  • 1 cup buttermilk or dairy free buttermilk
  • 1 cup whole milk dairy or plant-based
  • 2 tablespoons olive oil or canola oil
Roasted Apples
  • 5-6 medium apples peeled and cut into chunks (they’re also good unpeeled and have more fiber)
  • 2 tablespoons butter or dairy free butter cut into small chunks
  • 2 tablespoons of brown sugar
  • 1 teaspoon cinnamon

Method
 

  1. Put the flours, sugar, baking powder, salt, baking soda and lemon zest in a large bowl and whisk to combine.
  2. Crack the eggs into a medium bowl and whisk briefly. Stir in the buttermilk, milk and oil and whisk until smooth.
  3. Make a well in the bowl with dry ingredients and pour in the buttermilk mixture. Mix until completely blended.
  4. Heat a heavy skillet or griddle over medium-high heat. Lightly butter or spray the surface of the pan with oil.
  5. Ladle ¼ cup batter onto the griddle. Cook 1½-2 minutes, or until the edges of the pancakes look golden, and the batter forms bubbles that pop and stay open on the surface. Nudge a spatula around the edges of the pancake to loosen, then flip them over and cook the second side for about another minute.
Roasted Apples
  1. Preheat the oven to 350 degrees.
  2. Put the apples in a small to medium baking dish that has been greased or sprayed to prevent sticking. Dot the apples with the small chunks of butter, then sprinkle the cinnamon and sugar over top.
  3. Bake in the preheated oven until the apples are soft, about 20-30 minutes. Stir once during the baking time. Enjoy!