Apple Cinnamon Buckwheat Pancakes

Similar to my Blueberry Buckwheat Pancakes, this spin on Buckwheat Pancakes combines shredded apples, apple butter, and cinnamon for added flavor and texture.

I make these Apple Buckwheat Pancakes in big batches and toss in the freezer for easy mid-week meals for my daughter. Just a couple minutes in the toaster oven and thick schmear of almond butter, and you've got yourself an easy and nutritious breakfast!

Apple Cinnamon Buckwheat Pancakes

Ingredients

·       2 eggs, separated

·       2 tbsp sugar

·       1 ¾ cup buttermilk

·       2 tsp vanilla extract

·       2 tbsp apple butter

·       1/3 cup unsweetened apple sauce

·       1 1/3 cup buckwheat flour

·       1 cup flour

·       1 ½ tsp cinnamon

·       1 tsp salt

·       2 tsp baking powder

·       ½ tsp baking soda

·       1 gala apple, grated

·       1/3 cup milk

·       Butter

·       Maple syrup

In a medium bowl, whip the eggs whites until stiff peaks form. Whip in the sugar until the egg whites are glossy. Set aside.

In a large measuring cup, whisk together the buttermilk, extracts, and egg yolks.

In a large bowl, whisk together flours, salt, baking powder, and baking soda. Whisk in the buttermilk mixture. Stir in the grated apple. Gradually stir in the milk until the pancake batter is pourable. Reserve milk if batter is becoming too thin. Gently fold in the whipped egg whites until thoroughly mixed into the pancake batter.

Heat a non-stick griddle or skillet over medium low heat. Lightly grease with butter. Dollop pancake batter onto the skillet using a 1/3 cup measure. Cook pancakes on one side for 2-3 minutes until bubbles begin to form on the surface and the bottoms are golden brown. Flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.

Serve the pancakes with maple syrup if desired.

Makes 12 4-in pancakes

Gluten Free Friendly!

I had greatest success with King Arthur’s or Cup4Cup gluten free flour blend.