Buckwheat & Oat Flour Pancakes With Apple Rosemary Syrup
Buckwheat and Oat flour pancakes with apple rosemary syrup. Enough said.
1 cup buckwheat flour
1/2 cup oat flour made from gluten-free oats or nut flour of choice
2 teaspoons baking powder
1 1/2 teaspoons arrowroot or cornstarch powder
pinch of salt
1 cup Rebel Chocolate Mylk
1/2 cup water
2 teaspoons apple cider vinegar
2 tablespoons liquid sweetener – we used maple syrup
1 flax or chia egg (1 tablespoon flax/chia: 3 tablespoons warm water)
1 teaspoon vanilla extract
pinch of salt
coconut oil, for cooking
Apple Rosemary Syrup
¼ cup coconut sugar
1 cup water
1 cup chopped organic apple
1 sprig of rosemary
Preheat the oven to 150ºC/300ºF.
Mix the Chocolate Mylk with the apple cider vinegar and set aside for five minutes. This makes vegan buttermilk, so don’t worry if it looks a little funny!
Make your flax or chia egg by whisking 1 tablespoon flax/chia with 3 tablespoons warm water.
Mix the dry ingredients together in a bowl and set aside.
In the bowl of the stand mixer, whisk together the liquid ingredients. Sift the dry ingredients into the wet mixture.
Melt a knob of coconut oil in a pan over medium heat. Once the pan is hot and the oil begins to sizzle, ladle the some of the batter onto the pan. Reduce the heat to a medium-low heat. The pancake is ready to be flipped when holes begin to appear. Flip the pancake and cook until the other side browns.
Once the pancake is done, place in a baking tray and into the oven to keep warm.
Repeat with the rest of the batter.
Bring coconut sugar and water to a boil, whisking constantly and then reduce heat.
Add apples and cook for 5 mins.
Add sprig of rosemary and let simmer for 2 mins.
Remove from heat. Happy pancake eating!