Nutrition know-how
| Calories (kcal) per serve | Fat (g) per serve |
| 296 | 13 |
If you substitute the dairy content for a non-dairy substitute, the calorie and fat count will change.
Ingredients
150 grams buckwheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
180 ml unsweetened apple sauce
2 eggs, lightly beaten
125 ml milk (dairy or non-dairy)
1 teaspoon vanilla extract
Directions
- Stir together all ingredients in a medium bowl. Heat a cast iron or non-stick frying pan over medium heat. Coat with vegetable oil, butter or non-stick spray.
- Spoon out a quarter cup of the batter at a time - or less to make smaller pancakes - and spread to an even thickness about 0.5 cm thick. Let cook for about 3–4 minutes or until the edges are set and bubbles start to appear. You want the pancakes to be mostly cooked before you flip them (the first batch may take longer to cook as the pan heats up).
- Carefully flip and cook for another 2–3 minutes.
- Serve immediately and repeat with the rest of the batter, or keep warm on a baking sheet in a 95°C oven.
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Top with maple syrup, nut butter, yoghurt or other favourite topping.
These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfil your daily nutritional needs. They are not designed to replace their advice.
