Buckwheat Pancakes

by Edward Daniel
Caption of Buckwheat Pancakes. Image by Edward Daniel (c).

Whenever I am not feeling too lazy on a weekend morning, I will rustle one of these up.. Makes a mouthwatering breakfast treat..

Caption of Buckwheat Pancakes. Image by Edward Daniel (c).
Whenever I am not feeling too lazy on a weekend morning, I will rustle one of these up.. Makes a mouthwatering breakfast treat..… Recipes Buckwheat Pancakes European #
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 300ml hazelnut milk (or any other vegan milk)
  • 50g applesauce
  • 2 tsp vanilla extract
  • pinch of salt
  • 1tbs extra virgin olive oil
  • 200g buckwheat flour
  • 2tsp baking powder
  • coconut oil for frying the pancakes
  • For the Baked Cinnamon Apple and Sultanas
  • 50g dried sultanas
  • 200ml filtered water
  • 50g unrefined raw cane sugar
  • 2tsp cinnamon powder
  • 2 lemons, freshly squeezed
  • 1 large bramley apple

Instructions

  1. In a large mixing bowl, combine the milk, applesauce, vanilla extract and salt. Whisk together.
  2. Sieve in the flour and baking powder. Mix the ingredients together, with a whisk.
  3. Finally add the oil and leave the batter to rest for at least an hour.
  4. Preheat the oven to gas mark 180g Celsius.
  5. Place the sultanas in lukewarm water and set to one side.
  6. Peel the apple, and cut into thin strips. Combine into the lemon juice. Leave for about 10 minutes.
  7. Top tip – I use a plastic seal-proof container to mix the apple and juice together. Seal and shake the container to ensure the apple and lemon juice are well mixed.
  8. Dissolve the sugar into the water. Once dissolved, add the cinnamon powder. Cook for about 2 to 3 minutes.
  9. Top tip – I use an ovenproof dish over a stove to heat the sugar and water. The ovenproof dish is going to be used later in the recipe.
  10. Drain the lemon juice from the apples and set the juice to one side, for later.
  11. Remove the sultanas from the water and place into an ovenproof dish with the apples.
  12. Bake the cinnamon apples and sultanas in the oven for about 15 minutes or until the apples soften.
  13. Top tip – I usually do not undertake the baking until I am about to serve the pancakes.
  14. Gently heat a griddle pan. When the pan is hot, add the oil. Let the oil sizzle and then add a couple of spoonfuls of batter. Roll the batter around, until it covers the surface.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

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2 comments

Cinnamon-Apple Pancakes – Eple Og Kanel Pannekaker | RecipeReminiscing 2 July 2014 - 22:10

[…] Recipe: Buckwheat Pancakes served with Baked Cinnamon Apples and Sultanas – gluten free, vegan… (ethivegan.com) […]

Reply
edward 10 July 2014 - 10:05

Thank you. Edward

Reply

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