Apple pancakes

Apple pancakes

You can eat these pancakes for a nice healthy eating weekend breakfast. You could also simply put a dollop of natural yogurt and fresh fruit. I sometime save a few for dessert later in the day.

This recipe makes 4 medium pancakes – if you can make them a perfect circle you deserve a medal as the apple tends to affect the flow of the batter. You can make these like  thin crepes or like smaller pancakes – I made them in between!!


Apple pancakes

Apple pancakes


  • a little peanut oil (or butter)
  • 1 and a half oz of buckwheat flour (if coeliac) OR 1 oz of buckwheat flour and half oz of white plain or spelt flour
  • 1 small egg
  • 3 fl oz of soya milk (or other milk)
  • 1/4 teaspoon of cinnamon or a little less
  • a dash of vanilla extract (if you have it)
  • dash of water
  • 1 small apple


  1. Sieve the flour(s) into a bowl.
  2. Make a hollow in the centre and add in the egg and the soya milk (I hand whisked the egg and soya milk  with a fork in the measuring jug before I added but you don't have to).
  3. Add the cinnamon and vanilla at this stage.
  4. Quarter and core the apples and grate into the mixture.
  5. Give it all a good stir and add a dash of water.
  6. Heat your frying pan nice and hot - I cooked on number 9 and the highest on my dial is 12).
  7. Put a little of the peanut oil into the pan and swirl around.
  8. Pour in 2 tablespoons of the mixture (or something similar) and swirl the mixture in the pan till you get a even spread. I used the back of the tablespoon to try to round the mixture.
  9. Leave for a minute or so, when bubbles start popping through all over the mixture its generally done. Flip over and cook on the other side for another minute or so.
  10. Place in a warmed oven while you cook the others.
  11. If you feel you need it, add another little bit of oil for each pancake.

My optimal Self Care Food Plan restores love and balance to your meal times.


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