Breakfast is my absolute favourite meal of the day.
There’s nothing I love better to start a new day than a hearty, delicious breakfast with my family. It can be anything. Sweet, savory, leftovers, new creations, smoothies… the options are endless. But no matter what is on the menu, it’s the relaxed atmosphere I love; still in our pjs, coffee brewing, sun rising, standing there peering in to the fridge and pantry deciding what to serve.
These pancakes were a quick-to-whip-up result of finding some delicious granny smith apples at the markets. They were the perfect beginning to a cooler morning, especially for the Little Lady who loves anything apple at the moment!
You could add any fruit in place of apple, or (as I did) throw some slices in the pan after the pancakes to soften and caramelise. Yum!
Apple & Cinnamon Buckwheat Pancakes
1 cup buckwheat flour
1 tsp coconut flour
1 cup coconut milk
1 tsp cinnamon
1/2 tsp baking soda
1 apple, peeled and chopped into small (1cm) pieces (1 extra, to serve – if desired)
Place the flours, coconut milk, cinnamon, egg, and baking soda in the blender or processor (or do it my hand) and blend until smooth. Add the chopped apple and mix well by hand until well incorporated.
Heat a pan to medium-low on the stove. Grease the pan with butter (if you’re ok with dairy) or coconut oil. Spoon in mixture to create desired pancake size. Wait for bubbles to start to appear on the upside (2-3mins) then flip and cook for another 2-3mins.
We enjoyed ours served with some pan-cooked apple slices (threw them in after the pancakes were done to brown/caramelise), unsweetened greek yoghurt (you could replace this with coconut milk mousse or co-yo if you’re strictly dairy free), and a drizzle of maple syrup.
(best if eaten same day)