Apple & Cinnamon Buckwheat Pancakes
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 1 cup of cashews
  • ⅓ cup filtered water
  • 3 apples
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla
  • A pinch of nutmeg
  • 1 tablespoon coconut oil
  • 1 cup buckwheat flour
  • ⅓ teaspoon of bicarbonate soda
  • 1.5 tablespoons flax seed (or one egg)
  • 3 tablespoons of water
  • 1 teaspoon of butter
  • 2 tablespoon maple syrup
  • 1 cup of almond milk (or your favourite milk)
Directions
  1. Add cashews to a bowl with cold water and soak overnight or at least eight hours
  2. Drain cashews and rinse under cold water
  3. Add cashews to a blender with ⅓ cup of water and blend on a high speed until smooth and creamy. Cover and set aside until pancakes are ready.
  4. Peel and chop apples into slices around 2 inches thick
  5. Add cinnamon, vanilla + nutmeg and mix well to coat evenly
  6. Add coconut oil to a skillet and heat for a couple of minutes. Add apples and cook for around 10 minutes or until apples are soft and beginning to caramelise
  7. Add flour, bicarbonate soda to a mixing bowl
  8. Mix flaxseed and 3 tablespoons of water in a separate bowl and then add to the flour mixture
  9. Add milk and maple syrup and stir well
  10. Add ½ teaspoon of butter to your chosen pancake pan
  11. Add half a cup of batter to the pan. When bubbles start to pop on the top flip over and cook for around 1 minute on the other side
  12. Repeat the procedure until the batter is finished
  13. To keep the pancakes warm while the rest are cooking, pop them in the oven on a very low heat
  14. Serve with the cooked apples, cashew & coconut cream + maple syrup
Recipe by at https://www.caseyjade.com/apple-cinnamon-buckwheat-pancakes/