(Inspired by an apple & cinnamon pancake recipe)
Serves 2
Recipe Credit
This recipe is inspired by an apple and cinnamon pancake from Tish Wonders’ ebook, Balance, which includes 60+ nourishing recipes and which I purchased and truly enjoy.
In her original recipe, Tish uses apples and notes that plain flour or spelt flour work just as well.
I didn’t have apples on hand, so I used blueberries instead and kept buckwheat flour for this version.
This is a simple kitchen adaptation made with what I had available, while honoring the heart of her original recipe.
If you enjoy this recipe, I warmly recommend supporting Tish’s work by purchasing her ebook.
Ingredients
Pancakes
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1 tsp chia seeds
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1 tbsp water
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1 cup buckwheat flour
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1 tsp baking powder
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Pinch of sea salt
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2 tsp cinnamon
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2½ tbsp maple syrup
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200 ml nut milk
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¼ cup apple purée
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1 tsp vanilla essence
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Coconut oil, for cooking (optional)
Stewed Blueberries
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Blueberries, as much as you like (I used about 2 cups)
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1 tbsp cinnamon
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Fresh ginger, grated (to taste)
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About 2 tbsp maple syrup or sweetener of choice
- Coconut oil (optional — I didn’t use any)
Method
Stewed Blueberries
Begin by making the stewed fruit.
Heat a pan on low to medium heat.
Add the blueberries, cinnamon, grated ginger, and sweetener.
Cook gently, stirring now and then, until the fruit softens and reduces to your liking.
If you want, finish with a small splash of lemon juice to taste.
Set aside.
Pancakes
In a small bowl, combine the chia seeds and water.
Stir and set aside until a gel forms.
In a large bowl, mix the dry ingredients:
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Buckwheat flour
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Baking powder
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Sea salt
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Cinnamon
In a separate jug or bowl, mix the wet ingredients:
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Maple syrup
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Nut milk
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Apple purée
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Vanilla essence
Pour the wet ingredients into the dry and whisk until smooth.
Gently stir in the chia gel.
The original recipe suggests covering the bowl and refrigerating the batter for at least 30 minutes.
I skipped this step, and the pancakes still turned out beautifully.
Heat a pan on medium heat and add a little coconut oil if using.
Ladle the batter into small pancake shapes.
Cook slowly.
Let them set well before flipping.
I waited until the surface looked mostly cooked and no longer wet before turning.
Cook until golden on both sides.
Repeat with the remaining batter.
Serve warm with the stewed blueberries.
