January 2026
Buckwheat flour is a naturally gluten-free alternative to wheat flour that works exceptionally well in pancakes. With a rich, nutty flavor, this whole grain is also full of fiber, protein, and gut-healthy prebiotics. Topped with a warm, simmered apple, cinnamon, and maple syrup compote, this hearty and healthy breakfast will warm you from head to toe.
Ingredients
- 3 large apples
- 1/4 cup maple syrup plus 1 tablespoon (divided), plus additional syrup for serving if desired
- 1 1/2 teaspoons cinnamon (divided)
- 1/4 teaspoon nutmeg
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup plain, unsweetened kefir
- 2 large eggs
- 1 1/2 teaspoons vanilla
Tools
- Measuring cups and spoons
- Peeler
- Chef’s knife and cutting board
- Mixing bowls
- Whisk
- Spatula
- Large saucepan and nonstick skillet or griddle
Instructions
1. Prepare the apple cinnamon compote. Peel, core, and dice the apples, then place them in a large saucepan with 1/4 cup of maple syrup, 1/2 teaspoon of cinnamon, and nutmeg. Add two tablespoons of water and bring the apple mixture to a boil over medium-high heat. Reduce the heat to medium and let it simmer for about 30 minutes, or until the apples are tender and about 1/4 cup of liquid remains. Stir the mixture occasionally. NOTE: You can prepare this up to a day in advance and store it in the refrigerator.
2. While the apples cook, prepare the pancake batter. Combine the buckwheat flour, baking powder, baking soda, and the remaining teaspoon of cinnamon in a mixing bowl. Whisk to combine the ingredients and set this aside.
3. In a separate bowl, combine the kefir, eggs, vanilla, and the remaining tablespoon of maple syrup. Whisk this mixture well. Add the wet ingredients to the dry ingredients and whisk until everything is combined and there are no visible lumps of flour.
4. Heat a nonstick skillet over medium-high heat. Test the temperature by sprinkling one or two drops of water on the pan. When the water sizzles, the pan is ready for the pancake batter.
5. Pour 1/4 to 1/2 cup of batter per pancake into the hot skillet, depending on your preferred size. Let the batter cook for about two minutes, until bubbles appear. Flip the pancakes over to cook for about one more minute on the second side.
6. To serve, top each pancake with a generous scoop of apple cinnamon compote and an extra drizzle of maple syrup if desired.
