This breakfast doesn’t need too much of an introduction. It’s vegan, gluten-free and super, super delicious. I haven’t had a breakfast this mouthwatering in a while, so naturally I wanted to share it with you.
I got the banana buckwheat pancake recipe from Jessica Cox, whose nutritious recipes I adore. I altered the recipe somewhat in that I added in the banana for natural sweetness and swapped rice bran oil for coconut oil. I then made my own stewed maple & cinnamon apples for a sticky, (but not too) sweet topping.
You will need:
Pancake (please find the original recipe here)
3 heaped tbsp buckwheat flour
1 tsbp coconut oil (or rice bran oil)
1/2 banana, mashed
water to bring to a thick batter
1 tsp coconut oil
Stewed apple topping
1/2 apple, sliced (I used a Granny Smith)
1 tsp coconut oil
2 tsp pure maple syrup
1/4 – 1/2 tsp cinnamon (depending on how much of a cinnamon lover you are)
Additional toppings: cacao nibs, nut butter, granola, fresh or dried fruit + more
In a small saucepan on low-medium heat, warm the coconut oil and add in the apple slices, maple syrup and cinnamon. Stir until the apples are coated in cinnamon and syrup. Turn the heat to low, place a lid on the saucepan and leave to stew while you make your pancake.
In a small bowl combine the flour, coconut oil, banana and water, and mix until you have a thick batter. Place your batter in a frypan on medium heat with a little coconut oil, and cook your pancake until it’s golden on both sides.
Serve your pancake with the stewed apples, which should now be caramelised and smelling amazing. You can leave it here, or you can add more toppings. I drizzled on almond butter and sprinkled on some cacao nibs for a little crunch.
I hope you enjoy!