Caramelised Apple Buckwheat Pancakes


These fluffy pancakes are an amazing option for weekend brunch, packed with flavour and fibre, they will keep you full for hours! Buckwheat flour is not only gluten-free, it is also a rich source of vitamins, minerals and protein. It has a lovely nutty taste that lends itself beautifully to baked goods, especially combined with the apple in these pancakes! Topped with caramelised apples, pecans and a little maple syrup, these truly are an indulgent, yet nutritious treat.


Caramelised Apple Buckwheat Pancakes 

Time: 20 min

Serves: 1 (around 6 pancakes)



1/2 cup (70g) buckwheat flour (make sure it is certified gluten-free for those who are intolerant)

1 egg

1/2 cup (125ml) almond milk (or your preferred milk)

1/2 tsp baking powder

1 tsp vanilla extract

2 tsp cinnamon 

1 apple

Maple syrup

Coconut oil 

6 pecans 



1. Halve and core the apple and grate one half and dice the other in to 1cm cubes (keep the skin on for extra fibre!)

2. Add the diced apple, 1 tbsp water, 1 tsp maple syrup and 1 tsp cinnamon to a saucepan over low heat. Simmer gently for 10 minutes until the apple has softened and started to caramelised - this is your delicious apple topping!

3. Meanwhile, in a large bowl add the flour and the egg. Mix slightly until the mixture is sticky.

4. Slowly add the almond milk to the mixture, stirring thoroughly to avoid lumps.

5. Add the baking powder, remaining cinnamon, vanilla extract and the grated apple to the mixture and stir to blend. 

6. Heat a large frying pan over medium heat with a little coconut oil (or butter). Spoon 2-3 tbsp batter per pancake in to the pan and spread out using the back of a spoon to the desired size. I fit around 2 in a pan at a time.

7. Cook the pancakes for around 2 min on each side until they are lightly golden. While they are cooking, roughly chop your pecans.

8. Serve topped with the caramelised apple, pecans and a drizzle of maple syrup!