Apple Buckwheat Pancakes with Coconut Caramel Apples
Hello guys! Rita here. What a coincidence that we are posting this recipe 3 days after Pancake Day! Had we realized sooner, we would've published these babies on the actual Shrove Tuesday. But nothing is lost, because Valentine's day is just around the corner and these would be the perfect way to wake up your loved ones on Sunday! Anyhow, I struggled to decide whether I should post these beyond awesome vegan pancakes under the Breakfast category or the Desserts & Sweets category. I settled with the latter, despite the fact that most people associate pancakes to breakfast. But I actually must admit — we've actually had them more often for dinner/supper! This just goes to show how satisfying these pancakes are. Whatever the meal, believe me when I say they will not let you down.
My addiction to pancakes started waaayyy before the word vegan was familiar to me. I was about 12 years old when I got my hands on my first recipe for "american-style" pancakes and since then I made sure I had my pancake fix every once and a while. So I know pancakes. I know they absolutely MUST be airy and fluffy; yet filling. You have to want to curl up in a ball and take a nap on your pancakes because they are the softest and warmest little pillows you've ever held — and then feast on them. So at first I feared "how in the world will vegan pancakes be as they should?". Imagine how thrilled I was to find out after a few experiments that they are even better. Just as soft, just as fluffy. AND guilt-free. On top of that, these pancakes are also gluten-free, so if you happen to be intolerant to gluten — rejoice!
Oh and those coconut caramel apples on top... Need no description really. Just give this recipe a go and let us know what you think!
APPLE BUCKWHEAT PANCAKEs
with coconut caramel apples
1 hour | makes exactly 11 pancakes (we always fight for the eleventh!)
INGREDIENTS
DRY INGREDIENTS
1 3/4 cups | 210 gr. buckwheat flour
2 tsp baking powder
2 tbsp coconut sugar
1/4 tsp fine sea salt
1/4 tsp vanilla powder
2 tsp cinnamon
WET INGREDIENTS
1 1/4 cups | 310 ml + 2 tbsp almond milk
1 flax egg (1 tbsp ground flaxseeds + 3 tbsp water)
2 tbsp melted coconut oil
1 cup | 110 gr. peeled and finely chopped apple (we used 1 large Royal Gala apple)
COCONUT CARAMEL APPLES
1 tsp coconut oil
2 tbsp coconut sugar
1 tsp cinnamon
1/4 tsp water
1 Royal Gala apple, peeled and cut into wedges
STEP BY STEP
Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.
PANCAKE BATTER
Start by preparing your flax egg by mixing 1 tbsp ground flax seeds and 3 tbsp water. Let it rest for 5 minutes while you sift or whisk together all of the dry ingredients.
Sift or whisk together all the dry ingredients in a medium mixing bowl.
After 5 minutes, your flax egg will be ready to use — mix it in your almond milk and gently fold them into your dry ingredients. Be careful not to overmix the batter.
Let the pancake batter rest for 15 minutes while you peel and chop the apple.
Once the batter has rested for 15 minutes, fold in an aditional 2 tbsp almond milk, the melted coconut oil and the chopped apple.
TO MAKE THE PANCAKES
Place a few drops of coconut oil on a good quality non-stick frying pan on low-medium heat and spread with the help of a kitchen paper towel. This is all the oil you will need. In between pancakes, rub the same paper towel on the pan.
With the help of a measuring cup, fill a 1/4 cup (60 ml) with pancake batter and place on the heated frying pan.
Allow to cook for 2 or 3 minutes until bubbles start popping on top.
Flip the pancake over with a spatula and cook for about 2 more minutes.
COCONUT CARAMEL APPLES
In a non-stick frying pan, melt the coconut oil and add the coconut sugar, cinnamon and water.
Mix and allow to combine into smooth caramel sauce.
Add the apple wedges and cook until soft and warm.
Serve the caramel apples over the pancakes and enjoy! If you've got leftover pancakes don't worry, just store them in an airtight container in the fridge and reheat them later. They will taste just as great.
WE HOPE YOU ENJOY!
We think this recipe would make some mean apple buckwheat waffles, but since we don't own a waffle maker (despite my tantrums whenever I see one on sale) we are counting on you guys to turn our thoughts into actions. Don't forget to tag you creations on Instagram with #cocooncooksblog so we can find them! xo