Buckwheat Pumpkin Pancakes with Aromatic Apple Topping

Since I discovered these pancakes with aromatic apple topping and cinnamon, my cold and dark winter mornings have a completely different flavor.

Do you know what it’s like when you can’t get out of the warm bed and the dream that carried you to who knows what warm lands? Just the thought that in 10 minutes, their smell spread throughout the house gives me another zest for life. You can’t resist their perfectly fluffy texture, sweet and aromatic taste!

In addition, they contain seasonal ingredients, which makes them an excellent alternative to those with banana pancakes. Just like the other pancakes recipes from the blog, these are also good for a pre-workout meal. It’s best to use nuts or natural peanut butter as topping rather than maple syrup. And if you want to enjoy them after your workout, I recommend you include some extra protein content in there, like plain Greek yogurt.

The homemade apple topping sauce has a vibrant aroma and is much better than the one bought at the supermarket. It can be a healthy snack for children (especially if it has no added sugar), but it can also be used in various recipes for both sweets and main courses.

It is best to use 2-3 varieties of apples to get a mixture of flavors. There are no rules, any apples you can find in the market: Jonathan, Golden Delicious, Red Delicious, Idared, Granny Smith. It doesn’t matter. They’re all excellent.

This sugar-free apple topping recipe is very easy to prepare as well as quick. All you need is apples and water, and pumpkin spices; adding maple syrup or honey is optional for people who want a sweeter sauce. You can use apple sauce in combination with pancakes, being an ideal substitute for eggs for cakes, sweet bread, or muffins. You can also use it as a topping for ice cream, milkshakes, and pies.

The recipe consists of two parts: making the pancakes and making the delicious aromatic apple filling.

Buckwheat Pumpkin Pancakes

Necessary equipment:

• a large mixing bowl
• a whisk
• a medium mixing bowl
• a rubber spatula

Ingredients:

8 large pancakes or 16 small ones

• 1 1/2 cup of buckwheat flour
• 1 cup of quick oats
• 3 teaspoons of baking powder
• 1 teaspoon of cinnamon
• 2 teaspoons of pumpkin pie spice
• 1 teaspoon of baking soda
• 2 3/4 cup of unsweetened plant-based milk (soy, almond, oats, coconut)
• 1 cup of pumpkin puree
• 2 teaspoons of chia seeds
• 1 teaspoon of pure vanilla extract
• coconut cooking oil spray for cooking
• 1/4 cup unsweetened coconut chips

Instructions:

1. Mix the flour, oats, baking powder, cinnamon, pumpkin pie spice, and baking soda in a large mixing bowl.
2. In a medium bowl, mix the milk, pumpkin puree, vanilla extract, and chia seeds.
3. Add the wet ingredients to the dry ones and whisk them together thoroughly but slowly until the consistency is completely smooth.
4. Heat a pan over medium heat and spray it with coconut cooking oil.
5. Pour about 1/4 cup of the batter onto the pan (depending on the size of the pancakes you want to achieve).
6. Sprinkle the chocolate chips on top of the batter.
7. When you see bubbles forming, use a spatula to flip the pancake gently.
8. After flipping, turn off the heat and cover the pan with a lid. Leave to cook for another minute. Repeat the procedure for the remaining batter.
9. Serve how with the aromatic apple topping on top! See the recipe below.

Aromatic Apple Topping

Necessary equipment:

• a grater
• a medium saucepan
• a rubber spatula

Ingredients:

• 3 large apples (any kind you prefer)
• 4 tablespoons of filtered water
• 2 teaspoons of pure vanilla extract
• 2 tablespoons of pumpkin pie spice
• 1 teaspoon of cinnamon powder

Instructions:

1. Wash and use a grater to grate the apples. Keep their peel on.
2. Transfer the grated apples to a Heated medium-sized saucepan.
3. Cover with a lid and cook for about 3-4 minutes on low heat.
4. Add 2 tablespoons of water and pumpkin pie spice. Stir everything together and cook for another 3 minutes under a cover.
5. Add the remaining 2 tablespoons of water and vanilla extract. Stir and leave to cook under a cover for another 5 minutes.

It can be stored in the refrigerator, in a very tightly closed jar, for a maximum of two weeks. If you want to keep it longer than that, let it cool completely after cooking and put it in a freezer bag. It will keep in the freezer for a maximum of two months.