Apple Buckwheat Pancakes with Quick Rabri sauce | No Egg, No Refined Sugar | Heart Healthy Breakfast

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, and water can be used for a lighter batter.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness while brown sugar is often less expensive.

In a bowl, combine 1 cup dark buckwheat flour, 2 tsp baking powder, 1/4 tsp baking soda, 1 tsp cinnamon powder, and 1/2 tsp nutmeg powder.

In another bowl, mix 1 cup milk with 2 tbsp apple cider vinegar and let it sit for a few minutes.

Add the milk mixture to the dry ingredients and stir until just combined.

Fold in the chopped 1 large apple into the batter.

Heat a skillet over medium heat and add butter or oil for cooking.

Pour batter onto the skillet, using about a quarter cup for each pancake.

Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown, about 2-3 minutes more.

Repeat with remaining batter, adding more butter or oil as needed.

For the rabri sauce, combine 1 can evaporated milk with 3 oz fresh paneer and 1/4 tsp cardamom powder or vanilla extract in a bowl.

Serve the pancakes warm with maple syrup or the rabri sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens