Gluten Free Buckwheat Apple Pancakes

I whipped up a batch of these pancakes this morning for our breakfast.  They are gluten-free, dairy-free, and have applesauce instead of added sugar.  Served with my almond strawberry syrup, they were the perfect lazy weekend morning breakfast.  

They are easy to make up quickly from scratch, especially since they only require 6 simple ingredients – buckwheat flour, baking powder, cinnamon, eggs, applesauce, and water.

I have learned from countless messy first flips to allow the griddle to heat thoroughly and look carefully at the edges of my pancakes before flipping.  The edges should look slightly dried and the centers should be bubbling.  

These are nice and fluffy pancakes.  If you like your short stack on the thinner side, omit the baking powder.

Gluten-Free Buckwheat Apple Pancakes – makes about 12 – 13 3-inch pancakes

1. In a medium bowl combine: 1 cup buckwheat flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon.

2. In a small bowl combine: 2 eggs, 1 cup unsweetened applesauce, and 1/2 cup water.

3. Make a well in the dry ingredients, add liquid ingredients, and combine with a few swift strokes.  Batter will be lumpy.  Allow batter to rest for 10 minutes while pan or griddle heats up.

4.  Pour 1/4 cup of batter per cake onto hot and greased griddle or pan.  Cook about 2 minutes per side, or until edges are dry and centers are bubbling.

5. Serve with topping of choice.

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