1 cup buckwheat flour
1/3 cup applesauce, unsweetened
3/4 cup water
1 egg, beaten
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 TBSP baking powder
Topping: banana, honey/agave, applesauce, coconut
1. Combine all ingredients together and mix for a few minutes.
2. Pour about 1/8 cup into a medium-high pan and cook on both sides for about 2-3 minutes.
3. Top with applesauce, coconut, bananas and honey/agave.
These pancakes were fantastic! Very easy to make and a nice gluten-free alternative to regular pancakes. Buckwheat is high-fiber and high-protein too, so this was a hearty-healthy breakfast that provided energy till lunchtime.