Getting way into the spirit of #Rhinebeck2018 (aka New York State Sheep and Wool Festival) even though I’m officially in the group we label #notrhinebeck2018 as in not at the festival, but hey, I had #Lambtown a few weeks ago so I’m on a yarn diet anyway.
Hubby and I made Buckwheat Apple Pancakes this morning, and so I thought I’d share somewhat of a recipe (I usually just dump, so amounts are approximate) because they were AMAZING!!
As for the stewed apples in the recipe, we turned our first serious apple harvest into stewed apples (cooked with water and sugar) because they were a little dry to eat, and that is what I used in this recipe.
And have a happy Autumn and Apples filled Rhinebeck Weekend whether you’re there or not!
Apple Buckwheat Pancakes (Gluten Free)
2/3 c Buckwheat Flour (I use a mix of buckwheat with hull on and hull off-have to grind my own) so I get a lighter flavor).
1-1/4 tsp baking powder
A pinch of salt
A dash or two of cinnamon
Enough stewed apples to give plenty of chunks and enough syrup to sweeten (you could also use chopped fresh apples and a spoonful of sugar, coconut sugar etc. and water/milk if you don’t have stewed apples-they will just be a little crunchier).
Coconut oil to lightly grease frying pan
Mix all ingredients (but work quickly and don’t beat too much so the baking powder will still work) and add water (or milk) if needed to achieve somewhat runny pancake batter consistency.
Heat pan, add oil, and dollop batter onto pan in about 1/8 cup scoops…
Add maple syrup, butter and voila Autumn (Wish I were at Rhinebeck) Apple Buckwheat Pancakes! Enjoy!