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Home Boekweitpannenkoek met zoete appeltjes

Recipes

There are mornings when I can barely drag myself out of bed, but most days I wake up in a pretty good mood — because breakfast awaits! Ever since I swapped my toast-and-sprinkles routine for a healthier start to the day, I've been mixing things up every single morning. Green smoothies, oats with fresh fruit, poached eggs and… buckwheat pancakes.

Buckwheat flour is now easy to find at any regular supermarket, and I make these pancakes more and more often. Because I only use buckwheat flour and plant-based milk, vegans can enjoy them too — and they're completely gluten- and lactose-free. Just like with regular pancakes, the topping possibilities are endless: strawberries with cacao nibs, or Greek yoghurt with raspberries and blueberries. Mouth watering yet?

My personal favourite is the apple and cinnamon pancake. It's wonderful as a breakfast, but equally delicious as a dessert with a scoop of nut ice cream. If you'd rather skip the honey, swap it for a handful of raisins instead.

Recipe

Buckwheat pancake with sweet apples

These gluten-free buckwheat pancakes are simple to make and wonderfully soft in flavour. Served with sweet sautéed apples, honey and flaked almonds, they make a delicious breakfast or dessert.

Course	Dessert
Kitchen	French
Servings	4

Preparation time

Preparation time	25 min
Total	25 min

Equipment

Frying pan
mixing bowl
whisk

Ingredients

100 grams buckwheat flour
300 millilitres water or plant-based milk (I use almond milk)
Coconut oil
3 sweet apples
2 tbsp honey
flaked almonds

Buckwheat pancake with sweet apples

1. Combine the buckwheat flour and water in a bowl. Whisk together until you have a smooth, even batter.

2. Heat a little coconut oil in a frying pan over medium-low heat. Pour in a small ladleful of batter. Using a spatula, spread the batter out to the edges of the pan so you get a nice thin pancake. Cook on low heat until the bottom is crisp, then flip with a spatula and cook the other side. Remove from the pan and repeat until all the batter is used up.

3. Wash the apples and slice into wedges — no need to peel them. Sauté in a frying pan with coconut oil and honey over low heat for about 10 minutes until tender. Add cinnamon to taste. Place the apple wedges on a pancake and scatter over the flaked almonds. Enjoy!

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Buckwheat flour is naturally gluten-free and has a subtly nutty flavour that pairs perfectly with the sweet apples and honey. For the best result, choose a ripe, sweet variety of apple.

Want to make the pancakes feel a little more special? Stir a pinch of cinnamon into the batter, or drizzle with an extra dash of honey just before serving. Also lovely with a spoonful of coconut yoghurt on the side.

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