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
110g3/4 cup gluten-free all-purpose flour mix
110g3/4 cup buckwheat flour
1/2tspbaking powder
250ml1 cup rice milk
2tbspgrond flax seeds
2tsppure maple syrup
oil to grease
Cinnamon Apple (Optional)
5red applesquartered, cored, peeled
185ml3/4 cup water
1tbsppure maple syrup
1/2tspground 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.