Happy first day of Fall, my friends! I. Am. So. Excited! Fall is my absolute favorite time of year. If you’re from the Pacific Northwest then you are fully aware that this is one of the most beautiful places to be during early Fall, with all of the trees turning colors and the air cool and crisp. I’m a sucker for a warm beverage and book in front of an open window so I can smell and hear the rain drizzling down. *happy sigh* And, to ring in Fall season, I’m bringing you a new recipe for whole grain and gluten-free Cinnamon Apple Buckwheat Pancakes. These quick and easy pancakes will have you tasting Fall with every single bite! You might as well pull out your flannel, vest and rain boots because you’ll be feeling like a basic biotch.
Before we jump into the recipe, I have exciting news to share. In just one week, Michael and I are moving to Portland! Cue the screams and happy dance!
It’s been a long time coming but we couldn’t be more happy for this day to finally be here. After much searching, we picked out the most perfect apartment that is open, airy and has good natural lighting. What more could a millennial ask for?? We’re planning a big shopping trip next weekend to buy new furniture. I got my sights set on West Elm and Anthropologie but I don’t think my wallet agrees with my expensive taste. 😀
What are your favorite stores for buying furniture?
And any tips for types of house plants that are hard to kill? I love plants but I don’t have a green thumb.
One of our family traditions is to buy pizza the night of our move. It started in our first college apartment where we had come home from our honeymoon to an apartment with no food, so we bought Digiorno pizza. Every move so far has included a Digiorno pizza the first night. I’m pretty excited to keep this tradition going. 🙂
Benefits of Buckwheat
I was inspired to make these Buckwheat pancakes after devouring the most delicious stack of buckwheat pancakes from The Herb Box while visiting Scottsdale, Arizona. My first attempt at making buckwheat pancakes was a pretty massive fail. First off, buckwheat is basically the color of cement. Second off, without any sweetener it even tastes like cement, but I was determined to makes these pancakes 100% buckwheat. After adding in a little maple syrup and more cinnamon, we finally had a winner!
Despite having “wheat” in the name, buckwheat is completely wheat and gluten-free. Crazy, I know. Besides being a great option for those who have to avoid wheat or gluten, buckwheat happens to have an impressive nutrient profile.
Buckwheat is a good source of:
Fiber – 4 grams in 1/4 cup of flour
Minerals – especially iron and magnesium
Protein – 4 grams in 1/4 cup of flour
Buckwheat flour is pretty dense so I highly recommend spreading on some butter and adding a drizzle of maple syrup on top. You could even add a dollop of Greek yogurt in place of butter and syrup to help lighten the texture of these pancakes.
Ready to make some pancakes?
- 1 cup buckwheat flour
- 1.5 teaspoons cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup almond milk + 1 tablespoon apple cider vinegar (ACV)
- 1 egg
- 2 tablespoons unsweetened applesauce
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 Honeycrisp or Granny Smith apple
- 2 teaspoons butter
- 1 teaspoon maple syrup
- ½ teaspoon cinnamon
- pinch of salt
- Start by mixing milk and ACV together in a small bowl and set aside.
- Whisk buckwheat flour, cinnamon, baking powder, baking soda, and salt together in medium bowl.
- In a large bowl, beat the egg and add in applesauce, maple syrup, vanilla extract and almond milk/ACV mixture.
- Whisk the dry ingredients into the wet ingredients. Set bowl aside while you prepare the cinnamon apples.
- In a medium sauce pan on medium heat, melt the butter.
- Thinly slice the apple and add to the sauce pan.
- Add maple syrup, cinnamon and a pinch of salt. Stir and coat each apple slice with the cinnamon mixture.
- After 5-10 minutes, the apple slices will have released a lot of their juices and will be nice and soft.
- While the apples cook, melt a small spoonful of coconut oil or butter in a large skillet on medium heat.
- Pour about ¼ cup of pancake batter at a time. The pancakes are ready to flip when you see bubbles forming on the surface.
- Top pancakes with butter, cinnamon apples, sprinkle of pecans, and drizzle of maple syrup.
In the mood for more Fall favorites?
Check out my other Fall recipes!
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