Fluffy and Healthy Buckwheat Pancakes - Easy Recipe from Scratch I HealthyNidhi

Peel and cut 4 granny smith apples into small pieces.

Add orange juice to the apples to prevent discoloration.

In a pan, add butter and the chopped apples with orange juice.

Add 2 tablespoons of brown sugar and a handful of cranberries to the pan.

Cook until the apples are softened and release their juices.

Add cinnamon to the apple mixture and remove from heat once combined.

In a bowl, combine 1 cup of powdered oats, 1/2 cup of buckwheat flour, 2-3 tablespoons of tapioca flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, a pinch of salt, and 1 teaspoon of cinnamon powder. Mix well until no lumps remain.

In another bowl, whisk together 2 large organic eggs, 1 1/2 cups of whole milk, and 1 cup of water.

Add 2 tablespoons of coconut oil to the wet mixture and whisk until combined.

Combine the dry ingredients into the wet mixture and mix until no lumps remain.

Add 4 tablespoons of brown sugar and a bit of vanilla extract (if desired) to the batter and whisk until well combined.

Grease a cast iron skillet with butter or coconut oil.

Pour 1/4 cup of batter into the skillet for each pancake, swirling the pan to spread the batter.

Cook on medium-low heat until bubbles appear on the pancake, then flip and cook both sides until done.

Cook longer for crispy pancakes or remove immediately for soft pancakes.

Equipment Needed

Spice Level:

Dietary