Nutrition know-how
| kcal per serve | Fat per serve |
| 296 | 13g |
Ingredients
1 cup buckwheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
0.75 cup unsweetened apple sauce
2 eggs, lightly beaten
0.5 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
Directions
- Stir together all ingredients in a medium bowl. Heat a cast iron or non-stick frying pan over medium heat. Coat with neutral oil, butter, or non-stick spray.
- Spoon out a quarter cup of the batter at a time - or less to make smaller pancakes - and spread to an even thickness about half a centimetre thick. Let cook about 3-4 minutes or until the edges are set and bubbles start to appear. You want the pancakes to be mostly cooked before you flip them (the first batch may take longer to cook as the pan heats up).
- Carefully flip and cook for another 2-3 minutes.
- Serve immediately and repeat with the rest of the batter, or keep warm on a baking sheet in a 95°C oven.
Top with maple syrup, nut butter, yoghurt, or other favourite topping.
These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfil your daily nutritional needs. They are not designed to replace their advice.
