It’s 2019 and I’ve brought you healthy pancakes! This is so we can ease into the “healthy” resolution of 2019 that I’m 95% certain you all have on your list… 😉
Speaking of resolutions… do you set them? Or do you think they are stupid? I usually set larger a personal goal for the year like be less competitive, care less what other people think, etc (though I really would like to drink more water ha). For me, 2019 is the year of balance! If you know me in real life, then you know I’m quite the type A OCD perfectionist… crossing every T and dotting every I, every time, in the best way possible. My goal is to balance this “always be perfect and get shit done” side of me with the “have fun, relax, and enjoy a random Sunday on the couch” side of me. I think I can do it! On a less serious note, I’d also like to buy less things on the internet >> I have a problem with online shopping 😬 (sorry Thomas…)
Okay, enough about resolutions since I know that January 1st is really just an arbitrary day of the year… so have you ever used buckwheat flour?! Buckwheat flour is made from 100% whole grain buckwheat groats! AND despite it’s name, buckwheat isn’t related to wheat and is gluten free! You’re welcome.
The base of these delicious buckwheat pancakes is (you guessed it) buckwheat flour plus gluten free flour and mashed bananas! We then add normal pancake ingredients like brown sugar, baking powder, baking soda, salt, milk, oil, eggs, and vanilla extract. We top our tasty pancakes off with super thin apple slices and a dash of cinnamon >> yum!!
You need these pancakes come Saturday. Ready for the recipe? GOOD.
apple banana buckwheat pancakes
Ingredients
- 1/2 cup buckwheat flour
- 1 cup gluten free flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 ripe banana, mashed
- 1 cup milk
- 2 tablespoons lemon juice
- 2 tablespoons coconut oil, melted
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- cooking spray
- 1/2 small apple, cored and thinly sliced
- ground cinnamon and coarse sugar, for sprinkling
- butter slices and maple syrup, for serving
Instructions
In a large bowl, whisk together the buckwheat flour, gluten free flour, brown sugar, baking powder, baking soda, and salt until well combined. Make a well in the middle of dry ingredients.
In a separate small bowl, mash the banana with a fork then whisk in the milk, lemon juice, melted coconut oil, beaten egg, and vanilla extract until well combined.
- Pour wet ingredients into the well of dry ingredients (in the large bowl) then whisk until well combined.
- Preheat oven to 200F and place a baking sheet inside oven.
Heat a large nonstick skillet over medium heat then coat with cooking spray. Add heaping 1/4 cups of batter to the skillet then cook, topping each pancake with 3-4 apple slices and a sprinkle of cinnamon and coarse sugar when bubbles start to form, until undersides are golden and edges are set (about 2-3 minutes). Flip pancakes then cook an additional 2-3 minutes more. Transfer cooked pancakes to oven to keep warm then repeat with remaining batter. Serve with butter slices and maple syrup then enjoy!
How’s January going for y’all? I slacked off at the gym in late November/early December but I’ve been back in full force since Christmas woohoo! Eating healthy is going well too >> I’ve got some great lunch meal prep recipes for y’all coming soon!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your buckwheat pancakes in action. Happy Wednesday, friends!
xx ab
Natalie
These pancakes look so delicious and healthy! Perfect for brunch!
Adrienne
Ahh thank you!!! Totes perf for brunch 🙂