Best Friend Brunch: Baked Apple Buckwheat Pancakes!

Hello! On Tuesday, one of my very best friends in the world, Jacoby, came to visit me in Minneapolis. Jacoby and I met during the summer of 2006 when we both worked as telemarketers for the Chicago Symphony Orchestra. We became fast-friends, joking and laughing about the bourgie clientele, talking music and politics on our breaks, and making the looong trek from the Chicago Loop back to Lincoln Park, all on foot along the lake. The Chicago skyline was our fitting backdrop—beautiful scenery for a beautiful friendship. : )

Not long after we met, Jacoby made a huge life-decision that took him to do sustainable volunteer work in South Africa. Since then our friendship has managed to survive regardless of oceans or continents between us. He currently lives in Hawaii and doesn’t make it back to the continental US very often. You can imagine my delight when I learned he was making a short trip back to Chicago to visit his folks, and that he would be taking a bus to see me in the Minnie Apple! We had an amazing time exploring the city (on foot, as per usual) and eating delicious vegan food—(Jacoby is one of the handful of folks that credit me for inspiring their veganism! yeah!).

xpalsx (2006)

xpalsx (2011)

For brunch I decided to splurge a bit and made us delicious buckwheat apple pancakes. We smothered these delicious gluten-free treats with almond butter and a touch of maple syrup, and served it with even more baked apples. Truly scrupmtous!

Ingredients:

1 c buckwheat flour

2 tsp baking powder

1 tsp cinnamon

1 T coconut sugar (or other sugar substitute; not sure how liquid replacer would work—let me know if you try!)

1/2 tsp salt

1 very ripe banana

1 c very soft baked apples (I used Clean Eating Chelsea‘s recipe, here)

1 T melted coconut oil

1 c unsweetened almond milk

Mix all your dry ingredients in one bowl. Mix all your wet ingredients in another. Pour wet into dry, then fold in the baked apples. Spray a small pan with some sort of non-stick helper (I used Pam), and cook on a low flame, flipping over when one side is finished, then cooking the other side til lightly browned.

Serve with almond butter, maple syrup and more baked apples! (Or whatever toppings you prefer!).

Oh, PS: I’m writing from a health and wellness resort in Utah! A lovely (albeit bourgie) bday/xmas gift from my uncle! Stay tuned for updates from this amazingness!

I’m submitting this recipe to Healthy Vegan Fridays and Wellness Weekends!

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