Buckwheat Buttermilk Pancakes with Maple Walnut Apple Topping

Makes 4-6 large pancakes

Ingredients

Buckwheat Buttermilk Pancakes

1 cup buckwheat flour

1 cup cultured buttermilk

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

2 organic pastured eggs

1 tbsp Kerry Gold butter melted

1 tsp cinnamon

1 tbsp grade B maple syrup

Maple Walnut Apple Topping

2 large organic apples washed and chopped into medium chunks

2 tbsp grade B maple syrup

2 tbsp coconut oil

1 tsp vanilla extract

DIRECTIONS

1.     In a large mixing bowl, combine all dry ingredients.

2.     In separate bowl, whisk together eggs, buttermilk and butter. Stir in dry ingredients until smooth.

3.     Using coconut oil, ghee or cultured butter, grease a cast iron pan or griddle.

4.     Pour batter onto griddle. Wait until pancakes start to bubble on top and then flip over onto other side.

5.     While pancakes are cooking, cook apple chunks, maple syrup, coconut oil and vanilla extract in a small sauce pan on medium heat for 5-7 minutes or until apples are soft.

6.     Top pancakes with Maple Walnut Apple Topping and serve.