This recipe is more a take on a rosti than a pancake – perhaps they could be described as nutrient packed pikelets! These apple and buckwheat pancakes are great for younger children as they are naturally sweet and easy to hold with tiny hands.
These pancakes are also good for the fussy eater as all signs of fruit are disguised!
2 Large apples – 1 1/2 grated coarsely and the remaining half sliced
60g Buckwheat – or 50/50 with white or spelt flour
50ml Whole milk
1 Medium sized egg
1 tsp Coconut sugar or other sugar – optional
1/4 tsp Cinnamon
1/4 tsp baking powder
Pinch of sea salt – optional
Maple syrup for drizzling – optional
Coconut oil or butter for frying
Makes approx. 8-10 Mini pancakes
- Sieve the flours, baking powder, salt and cinnamon in a medium sized bowl
- Make a well in the flour and add the egg. Slowly add the milk and water whilst whisking quickly (helps prevent lumps forming)
- Add your grated apple and mix well
- Heat a tsp of oil in your frying pan until starting to bubble and add a table spoon of mixture per pancake
- Cook for a couple of minutes before turning over – the apple pancakes should be golden, slightly crunchy and cooked all the way through. Cook in batches
- Serve with your remaining sliced apple and a drizzle of maple syrup
Tip: If you are preparing your apple slices in advance rub a little lemon juice over it to stop it discolouring. Grate your apple just before you need it.
How kids can help:
- Measuring the ingredients
- Cracking the egg
- Grating the apple
- Arranging on the plate
- Taste testing!