Apple-Rosemary Pancakes

What's for breakfast? Something sweet or savory? Get the best of both worlds with this unique pancake recipe! With buckwheat flour and almond milk, this breakfast is made savory with a touch of fresh rosemary and sweet with NatureBox Fuji Apples

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Makes: About 12 pancakes
Prep time: 15 minutes
Cook time: 6 minutes

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon finely chopped fresh rosemary
  • Pinch of sea salt
  • 1 egg
  • 1 cup buttermilk
  • 3/4 cup milk or almond milk
  • 3 tablespoons unsalted butter, melted and cooled
  • Nonstick cooking spray
  • 12 NatureBox Fuji Apples
  • Maple syrup, for serving

Directions:

1. In large bowl, whisk together all-purpose flour, buckwheat flour, brown sugar, baking soda, rosemary and salt. In medium bowl, whisk together egg, buttermilk, milk and butter. With rubber spatula, gently fold wet ingredients into dry ingredients, being careful not to overmix batter.

2. Preheat griddle or large nonstick skillet over medium-high heat. Spray with nonstick cooking spray, then place several Fuji Apple rings about 4 inches apart on griddle. Ladle pancake batter by 1/4 cupfuls over apple rings onto griddle. Cook 2 to 3 minutes per side or until golden brown and cooked through. Serve with maple syrup.

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