Buckwheat Pancakes with Apple Compote (Dairy & Nut-Free)

Instructions

1. 1In a medium mixing bowl, combine the 1 cup Buckwheat Flour, 2 tsp Baking Powder, and 1/4 tsp Salt. Whisk these dry ingredients together until they are evenly mixed.
2. 2In a separate medium mixing bowl, combine the 2 tbsp Maple Syrup, 1/2 cup Unsweetened Applesauce, and 1 cup Dairy-Free Milk. Whisk these wet ingredients together until they are well blended.
3. 3Pour the wet ingredients from the second bowl into the dry ingredients in the first bowl. Stir gently with a spoon or spatula until the ingredients are just combined and no dry streaks of flour remain; be careful not to overmix the batter.
4. 4Take the 2 Apples and carefully cut them into 1.27 cm (1.25 cm) cubes.
5. 5Place a medium saucepan on the stove over medium heat (approximately 148.9-162.8°C or 150-163°C). Add the diced 2 Apples, 1/2 tsp Cinnamon, and 1 tbsp Lemon Juice to the pan. Cook for 8-10 minutes, stirring occasionally, until the apples have softened and the compote has thickened slightly, then remove from heat.
6. 6Heat a large griddle or 30.48 cm frying pan on the stove over medium heat (approximately 176.7-190.6°C or 175-190°C).
7. 7Once the griddle is hot, pour 1/4 cup of batter for each pancake onto the griddle, leaving some space between them. Cook for 2-3 minutes on the first side until small bubbles appear on the surface and the edges look set.
8. 8Carefully flip each pancake with a spatula. Cook for another 2-3 minutes on the second side until they are golden brown and cooked through. Repeat this process with the remaining batter.
9. 9Serve the warm pancakes immediately, topped with the prepared apple compote.

Substitutions

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