Buckwheat flour: 60g (1/2 cup), Whole wheat flour: 30g (1/4 cup), Apple (grated): 100g (1 medium), Egg: 50g (1 large), Milk (low-fat): 120ml (1/2 cup), Cinnamon: 2g (1 tsp), Nutmeg: 1g (1/4 tsp), Baking powder: 4g (1 tsp), Salt: 1g (pinch), Olive oil: 10ml (2 tsp, for cooking), Almonds (sliced): 15g (1 tbsp), Greek yogurt (low-fat): 30g (2 tbsp), Honey: 10g (2 tsp, optional)
1. In a bowl, combine 60g buckwheat flour, 30g whole wheat flour, 2g cinnamon, 1g nutmeg, 4g baking powder, and 1g salt. 2. In a separate bowl, mix 50g egg, 120ml milk, and 100g grated apple. 3. Add dry ingredients to wet ingredients and mix until just combined. 4. Heat a non-stick pan over medium heat and add a small amount of oil. 5. Pour about 60ml (1/4 cup) of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. 6. Flip and cook for another 1-2 minutes until golden brown. 7. Serve topped with 15g sliced almonds, 30g Greek yogurt, and 10g honey (if using).
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