Buckwheat + Oat Flour Pancakes with Apple Rosemary Syrup

Posted on April 02, 2016 by Ashley Garver

Ingredients (Dry):

1 cup buckwheat flour

1/2 cup oat flour (or nut flour of your choice)

2 tsp baking powder

1 1/2 tsp arrowroot powder

pinch of salt


Ingredients (Wet):

1 cup Rebel Kitchen Mylk (or any dairy free mylk)

1/2 cup water

2 tsp apple cider vinegar

1 Tbs liquid sweetener (we used maple syrup)

1 flax or chia egg (1 Tbs flax/chia  : 3 parts warm water)

1 tsp vanilla extract

pinch of salt

coconut oil, for cooking


Apply Rosemary Syrup

1/4 cup coconut sugar

1 cup water

1 cup chopped organic apples

1 sprig rosemary


Instructions - Pancakes

  1. Preheat the oven to 150ºC/300ºF.
  2. Mix the almond milk with the apple cider vinegar and set aside for five minutes. This makes vegan buttermilk, so don’t worry if it looks a little funny!
  3. Make your flax or chia egg by whisking 1 tablespoon flax/chia with 3 tablespoons warm water.
  4. Mix the dry ingredients together in a bowl and set aside.
  5. In the bowl of the stand mixer, whisk together the liquid ingredients. Sift the dry ingredients into the wet mixture.
  6.  Melt a knob of coconut oil in a pan over medium heat. Once the pan is hot and the oil begins to sizzle, ladle the some of the batter onto the pan. Reduce the heat to a medium-low heat. The pancake is ready to be flipped when holes begin to appear. Flip the pancake and cook until the other side browns.
  7. Once the pancake is done, place in a baking tray and into the oven to keep warm.
  8. Repeat with the rest of the batter.


Instructions - Syrup

  1. Bring coconut sugar and water to a boil, whisking constantly and then reduce heat.
  2. Add apples and cook for 5 mins
  3. Add sprig of rosemary and let simmer for 2 mins.
  4. Remove from heat


Happy pancake eating!








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