APPLE + PEAR BUCKWHEAT PANCAKE
Looking for inspiration for your pancake menu this Shrove Tuesday? Balance + Glo Co-founder Evelyn has this delicious apple + pear buckwheat recipe for you that’s ideal for an indulgent Pancake Day treat.
These buckwheat pancakes are made with an apple and pear puree making them super moist. They are drizzled in a cinnamon infused maple syrup and topped with chopped apple and pear, finished with toasted walnuts.
These are dairy and gluten free!
APPLE + PEAR BUCKWHEAT PANCAKE RECIPE
Servings: 2
Ingredients
200g buckwheat flour
3 apples
3 pears
2 tbsp melted coconut oil
3 tbsp coconut sugar
1.5 tsp ground cinnamon
1 tsp baking powder
1/2 tsp bicarbonate of soda
150ml almond milk
Optional toppings:
Crushed walnuts
Fresh mint
Yogurt
Maple syrup
Method
Hit play on our Happy playlist on Spotify to soundtrack your cooking!
Peel and core the apples and pears and dice into cubes (approximately 1cm by 1cm)
Place the apples and pears in a pan with 0.5 tsp of ground cinnamon. Add enough water to cover the bottom of the pan. Cook over a low heat for 10-15 minutes. You want the fruit to have soften but to have kept their shape.
Allow to cool slightly before adding 120g of the fruit to a blender and blend until smooth to make your fruit puree.
Add 20g of the puree into the pan with the remaining fruit to form your compote.
Make the pancakes, by placing the flour, baking powder, bicarbonate of soda, remaining ground cinnamon and coconut sugar into a bowl and mixing well until there are no lumps.
Now add the almond milk, 100g of the fruit puree and 2 tbsp of melted coconut oil. Mix well until a smooth batter forms. If the batter gets too thick, mix an extra dash of oat milk.
Warm some coconut oil in a pan over a medium heat.
Add a large spoonful fo the batter into the pan, and cook for 3-5 minutes until the bottom feels cooked. Flip over and cook on the other side. Repeat this process until you have used all the ingredients.
Serve the pancakes on a base of yogurt, we love Coconut Collbab, topped with the compote, a drizzle of maple and crushed walnuts.
Top tips
These pancakes work really well heated up, so I encourage you to make a big batch. The recipe takes a little time, but if you batch cook the recipe you will then have a super quick and speedy brunch ready to go. As they are thick I found that they heat really well in the toaster.
Make a big batch of the puree. It’s delicious with porridge or warmed with yogurt for breakfast or nutritious after dinner treat!
