The pancakes are light and fluffy and are best made close to serving. This is a delicious breakfast for those who enjoy
pancakes. The cinnamon apples make a sweet and saucy accompaniment without weighing you down with sugar.
110 g (3⁄4 cup) all-purpose gluten-free
110 g (3⁄4 cup) buckwheat flour
3 tsp gluten-free baking powder
250 ml (1 cup) rice milk
2 tsp pure maple syrup
melted butter, for greasing
5 red apples, quartered, cored and
1 tbsp pure maple syrup
1⁄2 tsp ground cinnamon
Sift flour mix, buckwheat flour and baking powder into bowl. Make well
in centre. Whisk together rice milk, eggs and maple syrup. Gradually stir
into flour mixture and whisk to a smooth batter. Set aside for 15 minutes.
To make Cinnamon Apples, cut apple quarters in halves lengthways.
Place in saucepan with 180 ml (3⁄4 cup) water, maple syrup and cinnamon.
Bring to the boil, then reduce heat to medium-low and cook, covered, for
15 minutes or until apples are tender. Remove half the apple pieces to a
bowl. Use hand blender to puree remaining apples in pan or mash with
potato masher. Return apple pieces and stir through.
Use folded piece kitchen paper to grease a large non-stick frying pan with
melted butter very lightly and heat over medium heat. Place two to three
60 ml (1⁄4 cup) lots of pancake batter in pan and cook for 1–2 minutes or
until bubbles appear on surface and pancakes are golden underneath.
Turn pancakes and cook other side until golden. Transfer to a plate and
cover with a clean cloth to keep warm. Repeat with remaining batter to
make 12 pancakes.
Serve warm pancakes topped with warm Cinnamon Apples.
Batter can be made several hours ahead and kept, covered, at room
temperature. You can make the cinnamon apples a day ahead. Keep
covered in the refrigerator. Warm through to serve