I love to indulge in something delicious and healthy with these gorgeous gluten-free buckwheat pancakes. The good thing is that kids love them too and they are way more nutritious than the normal pancakes.

My splurge-worthy AM meal-pancakes, every Sunday morning when I was a kid the menu included two things: freshly squeezed OJ and fluffy fresh apple pancakes – made using the apples bought from the farmers’ markets.

And just because pancakes are indeed a carb-fest, that doesn’t mean they can’t have a few redeeming qualities. Pancakes can easily be infused with plenty of nutritious ingredients like fruit, whole grains, nuts, seeds and more.

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Lazy Sunday Breakfast – Buckwheat Pancakes

Add another gluten-free recipe to your breakfact collection. Buckwheat pancakes are filling and can be made ahead to enjoy with toppings of choice.

Ingredients

Buckwheat Pancakes

110 g 3/4 cup gluten-free all-purpose flour mix
110 g 3/4 cup buckwheat flour
1/2 tsp baking powder
250 ml 1 cup rice milk
2 tbsp grond flax seeds
2 tsp pure maple syrup
oil to grease

Cinnamon Apple (Optional)

5 red apples quartered, cored, peeled
185 ml 3/4 cup water
1 tbsp pure maple syrup
1/2 tsp ground cinnamon

Instructions

For Pancake

Sift the combined flours and baking powder into a large bowl and make a well in the centre. Whisk together the milk, ground flax seed and maple syrup in a jug. Gradually add the milk mixture to the flour mixture, whisking constantly until smooth. Set aside for 15 minutes to rest.
Brush a large non-stick frying pan with oil 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. Repeat, in 5 more batches, with the remaining batter to make 12 pancakes.
Divide pancakes among plates, top with topping of your choice (peanut butter, nutella, maple syrup, fruits etc.) and serve immediately.
These pancakes go really well with stewed cinnamon apples, quite simple to make and can stored in the frig for up to a week.

For Cinnamon Apple

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.
Add the reserved apple and set aside.

Tip: if you’re not fussed about gluten-free, then a flours can be substituted for whole wheat or plain (all-purpose) flour.

There you have it…nutritious pancakes in minutes! The beautiful part is that all ingredients can be kept handy in the pantry, so as you feel the desire for these hot and scrumptious pancakes you can decide to cook on the spot without having to spend energy visiting the super market.