Apple Cinnamon Buckwheat Pancakes

I like to make these on the weekend and make a few extra to have on hand during the week. I will eat these cold - just as is with no syrup. They make a great snack that way. But they are, of course, the best warm with some vegan margarine and maple syrup. I find they keep me very full through the morning.

Apple Cinnamon Buckwheat Pancakes

Ingredients:

1 3/4 cup soy milk
1 1/2 tsp vinegar

2 tbsp flax meal
1/3 cup water

3/4 cup buckwheat flour
3/4 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 tbsp sugar
1 tsp cinnamon
1/4 tsp nutmeg

3 tbsp coconut oil, melted

1 cup diced apple (1 average sized apple - you can leave the peel on or off we like the apples peeled)

Directions:

Mix the soy milk and the vinegar in a measuring cup and set aside to curdle while you prep the rest of the ingredients.

Whisk the flax meal and the 1/3 cup of water in a small cup or bowl and set aside to let thicken. This mixture is your egg replacer.

Combine the buckwheat flour, oat flour, baking powder, baking soda, salt, sugar, cinnamon and nutmeg in a large mixing bowl. Then add the wet ingredients (the curdled soy milk, the flax mixture, and the melted coconut oil. Mix until you don't see any flour and the ingredients are incorporated. Then fold in the apples.

Finally, heat a non-stick pan on medium high heat and coat lightly with cooking spray. Pour the batter on the pan and heat until bubbles on the top start to pop and leave little circles. Flip and cook on the other side until the pancake is cooked through.

Makes 6 large (4 inch diameter) pancakes.