Move over lemon, apple poppy seed pancakes are the new healthy breakfast pairing in town! A steaming plate of this gluten-free & vegan pancake recipe for one delivers a little crunch and all the sweetness!
***This post has been updated in August 2016. Original writing stands***
I am feeling awesome this week! I was accepted into two more schools! I feel energized and had two great nights of yoga the last two days 🙂 Maybe it’s also because the weather has been warmer! 60 degrees yesterday! I’ll take it. But I don’t think it’s staying around if the weather forecast is accurate…But you know what else is awesome? Pancakes! Ready for a new recipe? I made these two weekends ago and they were a total hit! I was really sad that no one told me last Tuesday was National Pancake Day! I would have posted these then so ya’ll had another recipe to celebrate with! Next time, someone has to tell me when these special food holidays are coming up! I mean pancake day, come on! That is like my extra birthday.
Another perfect vegan, gluten-free, yummy pancake recipe for those lazy weekend mornings. These are made with a little buckwheat flour, which I am loving in my pancakes lately. I used to use all all-purpose, but now I like to do about half all-purpose, half another flour, like buckwheat. I also was looking through my spice cabinet and forgot about the shaker of poppy seeds I had. I was thinking a lemon poppy seed pancake, but then I thought, “How boring that is!” There are so many recipes out there for lemon poppy seed goodies. So, I switched the fruity part with apple instead! Thus, apple poppy seed pancakes were born. I loved the subtle “crunch” the poppy seeds give!
Apple Poppy Seed Pancakes
- 3 TB Buckwheat Flour
- 2 TB Gluten-Free All-Purpose Flour
- ½ Tsp Baking Powder
- 1 Tsp Poppy Seeds (plus more for topping)
- ½ Tsp Cinnamon
- ⅛ Tsp Nutmeg
- ¼ Cup Unsweetened Applesauce
- ½ Tsp Pure Madagascar Bourbon Vanilla Extract
- ⅓ Cup + 2 TB Water
- Maple Syrup (optional topping)
- Apple Cinnamon Granola (optional topping)
- In a mixing bowl, add all you dry ingredients and stir to combine. Then add the applesauce, vanilla, and water. Mix to form a slightly thick pancake batter.
- Heat a greased non-stick pan over medium-high heat on the stove.
- Pour the batter half the batter
ontothe pan and cook for about 3 minutes or until the edges look dry and bubbles form in the middle. Flip and cook another 2 minutes. Repeat for the rest of the batter.
- Serve your pancakes with some lovely Apple Cinnamon Granola and syrup!
You can make 3 pancakes out of this, I usually do 2 since I just don’t have that much patience! When I’m making pancakes, I want them on my plate STAT! I love topping these pancakes with my granola too. Not only do you get the poppy seed crunch, but you also get a little granola crunch and some extra apple!
So this is my unofficial National Pancake Day post! I apologize for the delay (haha)! I have a few more old recipes that need to get up as well. One includes pumpkin which just shows you how old it is (from the Fall!). But, I’m determined to eventually post them all, don’t you worry 😉 Now go enjoy some apple poppy seed pancakes!
So tell me:
+ Do you like poppy seeds? I do! I think they are so cute and just used them over the weekend to make some more English Muffin Buns…this time with the poppy seeds!
+ Did you celebrate National Pancake Day with pancakes or did you drop the ball like me and not even know? I’m pretty sure I ended up eating cereal that day…what a complete fail!
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