Vanilla Buckwheat Pancakes with Apple Pie Filling

Nicolette Stramara

by | Updated: September 26th, 2018

When it comes to breakfast, buckwheat may not be top of mind. That doesn’t mean it’s not the cream of the gluten-free crop, though. The reality is, buckwheat isn’t wheat at all. It’s derived from a seed. And, unsurprisingly, it’s as good for you as it sounds. Even if you flip it into flapjacks and smother them in apple pie filling, you still won’t break the bank. So who’s ready to eat their wheat?

Apple Pie Buckwheat Pancakes Recipe



2 cups Vitacost Buckwheat Pancake Mix
1/4 scoop vanilla protein powder
1/4 tsp. vanilla extract
2 Tbsp. coconut oil
1 cup almond milk
2 eggs, at room temperature


1 small apple, diced
1/4 cup sugar-free maple syrup
1 tsp. cinnamon
Coconut sugar to taste

Toppings (optional): almond butter and unsalted cashews


1. In a large bowl, stir together all pancake ingredients until smooth and well combined.

2. Pour about a ladle’s worth of batter onto a heated griddle. Cook until bubbles form, flip and finish cooking until golden. Repeat until all batter is cooked and set aside.

3. In a separate pot over low heat, cook apples, syrup, cinnamon and sugar until apples are soft.

4. Pour apple pie filling over warm pancakes, top with almond butter and cashews (if desired) and serve.