I enjoy eating pancakes and using food that would otherwise be thrown on the compost pile, so New Year’s Day morning I decided to combine both of these interests. Using the leftover apple pulp from my mulled cider recipe, buckwheat flour, and milled flaxseed, I was able to create a tasty, guilt-free breakfast. These pancakes are dense yet fluffy, and are perfect topped with my simple cinnamon sauce.
Ingredients (serves 2-3) Cinnamon Sauce:
1 cup buckwheat flour 2 tablespoons butter
3/4 cup apple pulp 2 tablespoons raw honey
1 1/4 milk (I used almond milk) 1 tablespoon cinnamon
1 heaping tablespoon flaxseed meal
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
In a small bowl, mix together the egg, vanilla, and almond milk. Set aside. In a larger bowl, mix together the flour, flaxseed meal, and spices. Combine the wet and dry ingredients, stirring until just mixed. Next, stir in the apple pulp. The batter should be thick, but you may add a little extra milk if necessary. Cook the pancakes (I used 1/3 cup of batter per pancake) in a well-buttered frying pan over medium heat until golden brown on each side (2-3 minutes per side).
To make the cinnamon sauce, whisk together the butter, honey, and cinnamon in a small sauce pan over low heat until it begins to bubble. Stack the pancakes and spoon the cinnamon sauce on top before serving.