Buckwheat Oatmeal Pancakes with Cinnamon Apples Serves 4
Buckwheat adds a nutritional punch to this rich fluffy pancake. February is National Pancake Month, dig into these delicious Gluten-Free Buckwheat, Oatmeal Pancakes.
Adapted From "The Gluten-Free Hassle Free Cookbook" By Marlisa Brown Scheduled for release March 2015, Demos Medical Publishing.
3 small apples
1 tsp pure vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 Tbsp unsalted butter
¾ cup buckwheat flour
¼ cup gluten-free oat flour
½ cup white rice flour
3 Tbsp granulatled sugar
½ tsp ground cinnamon
½ tsp sea salt
1 tsp baking soda
½ cup unsweetened applesauce
1 cup (8 oz) low fat milk
Gluten-free cooking spray or 1 tsp olive oil
- Peel and slice apples about ½ inch thick. Mix with vanilla, cinnamon and nutmeg.
- Melt butter in a medium skillet over medium heat. Add apples and cook, stirring occasionally, until apples are tender and browned. Remove from heat and set aside.
- In a large bowl, whisk together flours, sugar, cinnamon, salt and baking soda. Stir in applesauce and milk until combined.
- Heat a griddle, or non-stick frying pan over medium heat. Spray with cooking spray. Pour batter by ¼ cup measures onto the hot surface. Cook for 2-3 minutes on the first side, then flip over and cook 1-2 minutes more, or until nicely browned.
- Serve with warm apples
Nutritional information: 229 calories, 4.7 grams protein, 47 grams carbohydrates, 3.4 grams fat, 7.1 milligrams cholesterol, 424.8 milligrams sodium, 4.8 grams fiber, 71.3 milligrams calcium, 1 milligram iron
Tip: Keep warm in 250 degree oven until all pancakes are cooked and ready to serve.
**Allergy Tip: GF, NF, PF, FF, SFF, V. To make milk free use rice milk in place of the milk and
margarine in place of the butter. To make soy free use a soy free cooking spray or olive oil.