Apple Cinnamon Buckwheat Pancakes with Maple Almond Butter

Hearty and filling pancakes that are light on your tongue! Make this vegan using a vegan egg (chia or flax egg).

For the pancakes:
1 tsp apple cider vinegar or lemon juice
1.25 cups of dairy-free milk (I used almond)
1/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1 cup buckwheat flour
1/4 tsp vanilla extract
1 egg
1 tsp cinnamon (I love cinnamon, so I would add 2 tsp!)

For the toppings:
1 Granny Smith apple, sliced thinly
1 handful of chopped walnuts (toasted, if you prefer)

For the Maple Almond Butter:
2 tablespoons of almond butter
2-3 tablespoons of maple syrup (or enough to make the almond butter runny)

View the full recipe at Hannah Claudia →