Buckwheat pancakes with cinnamon apple
Fluffy buckwheat pancakes with Skyr stirred into the batter — 26 g protein per serving, gluten-free, topped with warm cinnamon apple.
Ingredients
- 50 gbuckwheat flour
- 75 mlmilk (1.5% or plant-based)
- 1eggs
- 50 gSkyr or low-fat quark
- ½ tspbaking powder
- ½apple(cut into wedges)
- ½ tspcinnamon
- 5 gbutter(for the pan)
Instructions
- 1
Whisk 1 eggs, 75 ml milk (1.5% or plant-based) and 50 g Skyr or low-fat quark together in a bowl.
- 2
Sift in 50 g buckwheat flour, ½ tsp baking powder and a pinch of salt; whisk to a smooth batter and rest for 5 minutes.
- 3
Melt 5 g butter in a non-stick pan and cook 4–6 pancakes per serving over medium heat for about 1.5 minutes per side until golden.
- 4
In the same pan, sauté ½ apple with ½ tsp cinnamon for 3–4 minutes until caramelised, then pile on top of the pancakes.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 175 kcal | 410 kcal |
| Protein | 11 g | 26 g |
| Carbs | 22 g | 52 g |
| Fat | 4 g | 9 g |
| Fiber | 3 g | 7 g |
Frequently asked
Are buckwheat pancakes really gluten-free?
Yes — botanically buckwheat is a flowering plant, not a grain. If you're highly sensitive, check that your baking powder is labelled gluten-free too.
Can I swap out the Skyr?
Low-fat quark, 0% Greek yoghurt or a vegan soy yoghurt all work. To go fully vegan, replace the eggs with 2 tbsp ground flaxseed + 6 tbsp water.
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