eggless apple buckwheat pancakes | Indian style buckwheat apple pancake with curds | gluten free apple cinnamon buckwheat pancakes |

by Tarla Dalal

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what is eggless buckwheat apple pancake made of ?▼

batter for buckwheat apple pancake▼

topping for buckwheat apple pancakes▼

making apple buckwheat pancake▼

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eggless apple buckwheat pancakes | Indian style buckwheat apple pancake with curds | gluten free apple cinnamon buckwheat pancakes | with 25 amazing images.

eggless buckwheat apple pancakes are a delightful and wholesome twist on traditional pancakes, combining the nutty flavor of buckwheat flour with the sweetness of apples. Here's a note on eggless buckwheat apple pancakes:

eggless buckwheat apple pancakes are a delicious and nutritious Indian breakfast or American breakfast option that caters to those with dietary restrictions or preferences. These pancakes are made without eggs, using a combination of buckwheat flour, chopped apples, curd, plant-based milk, and a few pantry staples to create a flavorful and satisfying meal.

Buckwheat flour, the main ingredient in these pancakes, adds a unique nutty taste and a hearty texture that sets them apart from regular pancakes. Buckwheat is a gluten-free whole grain that is rich in nutrients like fiber, protein, and essential minerals, making it a wholesome choice for a balanced gluten free Indian breakfast.

Chopped apples are incorporated into the pancake batter, providing natural sweetness, moisture, and a hint of tartness that complements the earthy flavor of buckwheat. The combination of apples and buckwheat creates a harmonious blend of flavors and textures, resulting in pancakes that are both comforting and nutritious.

To bind the ingredients together in the absence of eggs, a mixture of plant-based milk (such as almond milk or oat milk) and a bit of curd is used. This helps create a smooth and pourable batter that cooks up into fluffy and golden-brown pancakes on the griddle.

eggless buckwheat apple pancakes are versatile and can be customized to suit individual preferences. They can be served with a drizzle of maple syrup, a dollop of yogurt, a sprinkle of cinnamon, or a handful of chopped nuts for added crunch and flavor. The pancakes can also be topped with additional apple slices or a fruit compote for a fresh and fruity twist.

These eggless apple buckwheat pancakes are not only a delicious and wholesome breakfast option but also a great way to incorporate whole grains and fruits into your diet. They are a satisfying choice for those looking for a hearty and nutritious start to their day without compromising on flavor or texture.

In conclusion, eggless buckwheat apple pancakes are a delightful fusion of flavors and textures that make for a comforting and nutritious breakfast treat. With the goodness of buckwheat, the sweetness of apples, and the simplicity of eggless preparation, these pancakes are sure to become a favorite among those seeking a wholesome and delicious morning meal.

Pro tips for eggless apple buckwheat pancakes. 1. Add 2 tsp baking powder. Baking powder is used in buckwheat apple pancakes for the same reason it's used in many baked goods: to make them rise and become fluffy. Properly risen pancakes look thicker and more appetizing. 2. Add 2 tbsp curds or 1 egg. Eggs are a common ingredient in pancakes because they help bind the dry and wet ingredients together, creating a cohesive batter and holding the pancake's shape during cooking. Since these are eggless pancakes, curds act as a substitute binder. Curds contain protein that helps bind the ingredients and creates a structure similar to what eggs would provide.

Enjoy eggless apple buckwheat pancakes | Indian style buckwheat apple pancake with curds | gluten free apple cinnamon buckwheat pancakes | with step by step photos.

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Apple and Buckwheat Pancakes recipe - How to make Apple and Buckwheat Pancakes

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Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 8Makes 8 pancakes
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Ingredients

For Eggless Apple Buckwheat Pancakes
1 cup buckwheat (kuttu or kutti no daro) flour
2 tsp baking powder
1/2 tsp cinnamon (dalchini) powder
1/4 tsp nutmeg (jaiphal) powder
1/2 tsp sea salt (khada namak)
2 tbsp curd (dahi)
1 cup finely chopped apple
1 cup unsweetened almond milk plus 2 tablespoons
1 1/2 tbsp maple syrup or honey
2 tsp coconut oil for cooking

For The Topping
1 tsp coconut oil
1 cup chopped apple
1 tbsp honey
1/2 tsp cinnamon (dalchini) powder

Method

Batter for buckwheat apple pancake

To make the batter for buckwheat apple pancake, in a bowl put buckwheat flour, baking powder, cinnamon powder, nutmeg powder, sea salt, curds, apples, almond milk and maple syrup.
Mix well with a spoon. Keep aside.

Topping for buckwheat apple pancake

Heat 1 tsp coconut oil in a non-stick pan. Add chopped apples, maple syrup or honey and cinnamon powder.
Cook on medium heat for 5 minutes, stirring occasionally. The apples should become caramelized and soft.
Keep aside.

Making buckwheat apple pancake

Heat a non-stick pan and grease with coconut oil.
Pour a ladleful of the batter on the tava and spread in a circular motion to make a thick pancake of 100 mm. (4") diameter.
Cook the pancake on a medium flame for 1 minute.
Grease the top with coconut oil.
Flip over and cook the other side the same way.
Top with the apple cinnamon mixture.
Serve the buckwheat apple pancakes immediately.

Apple and Buckwheat Pancakes recipe with step by step photos

like eggless apple buckwheat pancake

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what is eggless buckwheat apple pancake made of ?

what is eggless buckwheat apple pancake made of ? See below image of list of ingredients for eggless buckwheat apple pancake.

batter for buckwheat apple pancake

To make batter for buckwheat apple pancake, in a bowl put 1 cup buckwheat (kuttu or kutti no daro) flour. Buckwheat flour has a nutty, earthy flavor that complements the sweetness of apples perfectly. It adds a complex depth to the pancakes compared to plain all-purpose flour. Buckwheat flour is naturally gluten-free, making these pancakes suitable for people with celiac disease or gluten sensitivity. While buckwheat flour doesn't contain gluten, it has its own binding properties. This allows the pancake batter to hold together well during cooking.
Add 2 tsp baking powder. Baking powder is used in buckwheat apple pancakes for the same reason it's used in many baked goods: to make them rise and become fluffy. Properly risen pancakes look thicker and more appetizing.
Add 1/2 tsp cinnamon powder. Cinnamon and apple are a classic flavor pairing. The warm, slightly spicy aroma and taste of cinnamon enhances the natural sweetness and fruity notes of the apples. This creates a more complex and interesting flavor profile in the pancakes. Cinnamon is a warming spice, which can be especially comforting during fall and winter months.

Add 1/4 tsp nutmeg powder. Nutmeg has a warm, slightly sweet, and nutty flavor profile. It complements the natural sweetness of apples and adds a touch of complexity to the pancakes. This warm spice creates a cozy and fall-like flavor association, which pairs well with apples, a fruit often harvested in the fall.
Add 1/2 tsp sea salt. Sea salt adds a subtle contrast to the sweetness of the apples and the natural buckwheat flavor. This contrast helps to create a more complex and interesting flavor profile in the pancakes. It can also bring out the sweetness of the apples more noticeably.
Add 2 tbsp curds or 1 egg. Eggs are a common ingredient in pancakes because they help bind the dry and wet ingredients together, creating a cohesive batter and holding the pancake's shape during cooking. Since these are eggless pancakes, curds act as a substitute binder. Curds contain protein that helps bind the ingredients and creates a structure similar to what eggs would provide.
Add 1 cup finely chopped apple. Chopped apples offer distinct bursts of apple flavor in each bite, enhancing the overall taste of the pancakes. Chopped apples generally cook faster than grated apples because they are larger pieces. This is important for eggless pancakes, which rely on proper cooking through other means (like baking powder) and might require slightly longer cooking times than traditional pancakes.
Add 1 cup unsweetened almond milk plus 2 tablespoons. In an eggless recipe, almond milk helps to bind the ingredients together, similar to how eggs function in traditional pancakes. Almond milk has a mild, slightly nutty flavor that complements the buckwheat flour and apples without overpowering them.

Add 1 1/2 tablespoons maple syrup or honey. Apples also add sweetness to the pancakes, but they often have a tart or tangy component as well. Maple syrup enhances the sweetness of the apples and balances out any tartness. Since these pancakes don't contain eggs, they might lack some natural sweetness that eggs can contribute. Maple syrup provides a readily available and natural way to add sweetness without relying on refined sugars.
Mix well with a spoon.
Keep aside. See the consistency of the batter.

topping for buckwheat apple pancakes

Heat 1 tsp coconut oil in a non stick pan. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts.
Add 1 cup chopped apple.

Add 1 tablespoon maple syrup or honey.
Add 1/2 tsp cinnamon powder.
Cook on medium heat for 5 minutes, stirring occasionally. The apples should become caramelized and soft.

making apple buckwheat pancake

To make eggless apple buckwheat pancakes | Indian style buckwheat apple pancake with curds | gluten free apple cinnamon buckwheat pancakes | heat a non stick pan and grease with coconut oil.
Pour a ladleful of the batter on the tava and spread in a circular motion to make a thick pancake of 100 mm. (4") diameter.

Cook the pancake on a medium flame for 1 minute.
Grease the top with coconut oil.
Flip over and cook the other side the same way.
Top with the apple cinnamon mixture.
Serve eggless apple buckwheat pancakes | Indian style buckwheat apple pancake with curds | gluten free apple cinnamon buckwheat pancakes | immediately.

pro tips for buckwheat apple pancakes

To make batter for buckwheat apple pancake, in a bowl put 1 cup buckwheat (kuttu or kutti no daro) flour. Buckwheat flour has a nutty, earthy flavor that complements the sweetness of apples perfectly. It adds a complex depth to the pancakes compared to plain all-purpose flour. Buckwheat flour is naturally gluten-free, making these pancakes suitable for people with celiac disease or gluten sensitivity. While buckwheat flour doesn't contain gluten, it has its own binding properties. This allows the pancake batter to hold together well during cooking.
Add 2 tsp baking powder. Baking powder is used in buckwheat apple pancakes for the same reason it's used in many baked goods: to make them rise and become fluffy. Properly risen pancakes look thicker and more appetizing.
Add 1/2 tsp cinnamon powder. Cinnamon and apple are a classic flavor pairing. The warm, slightly spicy aroma and taste of cinnamon enhances the natural sweetness and fruity notes of the apples. This creates a more complex and interesting flavor profile in the pancakes. Cinnamon is a warming spice, which can be especially comforting during fall and winter months.
Add 2 tbsp curds or 1 egg. Eggs are a common ingredient in pancakes because they help bind the dry and wet ingredients together, creating a cohesive batter and holding the pancake's shape during cooking. Since these are eggless pancakes, curds act as a substitute binder. Curds contain protein that helps bind the ingredients and creates a structure similar to what eggs would provide.
Add 1 cup finely chopped apple. Chopped apples offer distinct bursts of apple flavor in each bite, enhancing the overall taste of the pancakes. Chopped apples generally cook faster than grated apples because they are larger pieces. This is important for eggless pancakes, which rely on proper cooking through other means (like baking powder) and might require slightly longer cooking times than traditional pancakes.

Add 1 cup unsweetened almond milk plus 2 tablespoons. In an eggless recipe, almond milk helps to bind the ingredients together, similar to how eggs function in traditional pancakes. Almond milk has a mild, slightly nutty flavor that complements the buckwheat flour and apples without overpowering them.
Store in an airtight container in a fridge for 3 days, without any topping.
We cooked 3 buckwheat apple pancakes at a time on the tava.