Buckwheat Pancakes and Apple Syrup

My boyfriend and I used to enjoy homemade pancakes every single weekend – a tradition that has been missed greatly for some months now. This past weekend, I couldn’t resist the urge to make some healthy pancakes and this was the result! Delicious, flavourful, and fluffy pancakes in a delicate, tangy syrup. Enjoy!

Pancake ingredients:
– 1 1/2 cup flour, unbleached or whole grain (brown rice, spelt, etc.)
– 3/4 cup buckwheat flour
– 1 1/2 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 tsp cinnamon
– 1 tbsp rice syrup
– 1 tbsp vanilla (optional)
– 1/3 cup safflower oil
– 2 cups rice milk, unsweetened + 1/4 cup water
– zest of 1 lemon
– 2 tbsp flax, ground + 1/2 cup water *

Bring the ground flax and water to a boil and let simmer for about 5 minutes, or until it takes on a raw egg-like consistency. Set aside to cool.

In a large bowl, sift the flour, buckwheat flour, baking powder, baking soda, salt, and cinnamon and stir. Leave a well in the centre of the flour mixture.

In a separate bowl, whisk together the rice syrup, vanilla, oil, milk, and lemon zest. Add the flax mixture and slowly whisk to incorporate. Immediately pour into flour mixture and whisk to form a smooth batter. *Note: If the batter is too thick, add more rice milk a tablespoon at a time until a thick but liquid consistency is reached.*

Over medium heat, heat a small amount of safflower oil and spoon about 1/3 cup of mixture into the pan for each pancake. Cook until small air bubbles begin to form and the cooked side is a light golden-brown, about 3 minutes, then flip and cook an additional 3 minutes.

Serve with apple syrup, thinly sliced apple, and chopped walnuts.

Apple syrup ingredients:
– 1/2 large apple, peeled + diced finely
– 1/2 cup brown rice syrup
– 1/2 cup apple cider
– 1/4 tsp cinnamon
– juice of half a lemon ** I enjoy quite a tart, bright flavour to the syrup. For a less intense lemon flavour, use less than half the lemon and adjust to taste. **

Bring all ingredients to a low boil over medium-high heat. Reduce heat to medium-low (closer to low) and let simmer until syrup has reduced slightly and apples are quite softened.

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