This is a recipe I have come up with. It’s not an exact science, but you end up with a pancake fritter type consistency.
Perfect for breakfast topped with some butter, or as a snack for the kiddies.
My 2 boys can polish off a batch of these in one sitting flat.
Recipe 12 pikelet sized pancakes
3 apples, quartered
1 cup buckwheat
1 cup rolled oats
Sprinkle of cinnamon
1 cup soy or milk of choice
Sweetener, add to taste, try sugar, maple syrup or other that you like.
Dash of baking powder.
1. Add rolled oats and buckwheat. Speed 6, 5 seconds. Pulse until you have a rough powder, a few larger lumps are ok. Remove to a bowl.
2. Add apples to jug, speed 5, 5 seconds. Scrape down sides. You want a grated consistency.
3. Add all other ingredients to jug, including buckwheat and oats. Add milk gradually. You may need slightly more or less that a full cup.
6. Mix for 30seconds, speed 2. Scrape and mix a little more until fully combined.
7. Using a 1/3 cup, pour mix into lightly greased frypan on medium heat. Fry for a few minutes either side. When bubbles start appearing on top flip them.
Remove to paper towel.
Great served straight out of the pan, or can eat them cold later.
They aren’t gluten free as they have oats, but this recipe can be so easily adjusted to suit your dietary requirements. Use soy or almond milk. Leave the egg out and try some fruit purée instead.
Don’t have apples but have pears that need using up? Sure thing, or try an apple and pear mix.
Provided your mix stays together when it cooks, you really can’t go wrong.
Let me know what you think when you give this a try.