Buckwheat, Oat, and Apple Pancakes

Buckwheat, Oat, and Apple Pancakes

We are introducing our “Buckwheat, Oat, and Apple Pancakes for Constipation Relief” – a delicious and nutritious solution designed to address constipation relief through dietary choices, particularly in dementia-friendly diets.

This easy-to-make recipe offers the benefits of both soluble and insoluble fiber found in buckwheat and oats, providing a high-fiber option for digestive health.

What Is A Good Homemade Recipe For Constipation?

One of the challenging health problems is constipation.

These pancakes provide a natural and wholesome alternative for those seeking the fastest home remedy for constipation. With a focus on promoting regularity and comfort, this recipe aligns to provide constipation relief through dietary choices, making it an excellent addition to any wellness-focused meal plan.

Nutrient-rich foods for cognitive health

Buckwheat produces dark, nutty pancakes, which are lightened by the additions of grated apple. Serve them with extra applie slices, fried in just a little buter and sugar, for an indulgent treat.

Ingredients

50 g rolled oats

50 g buckwheat flour or spelt flour

1 tbsp caster sugar or you can avoid it at all

1 tsp baking powder

1 tsp cinnamon

125 mls buttermilk or whole milk

1 egg separated

1/2 tsp vanilla extract

1 large apple, peeled and roughly grated about 100 g of grated apple)

1 tbsp butter, plus extra if needed

Call your Tribe

Let’s bake!

Step 1 Process the oats in a food processor to a fine flour consistency. Transfer to a bowl and add the buckwheat flour, sugar, baking powder, and cinnamon. Mix well to combine

Step 2 Whisk together the buttermilk, egg yolk, and vanilla extract. In a separate bowl, whisk the egg white to form soft peaks. Make a well in the center of the flour mixture, and whisk in the milk mixture. Beat until smooth. Fold the grated apple and whisked egg white into the pancake batter.

Step 3 Melt the butter in a large, nonstick frying pan, preferably cast iron, over low medium heat. Pour small ladlefuls of batter into the pan and then tip the pan to allow the batter to spread. The pancakes should spread to about 7 cm ( 3 inc) in diameter. Cook each pankake for 2-3 minutes, until the edges start to set and small holes appear on the surface. Turn them over and cook for a further 1-2 minutes, until well browned and cooked through.

Step 4 Set the cooked pancakes aside in a warm oven and continue with the rest of the batch, until all the batter has been used up, adding a little extra butter as needed. Serve with honey if you want or fruit compote

Did you know?

Buckwheat it looks like a grain, however buckwheat is fruit seed. The flour si gluten free, high in fibre, proteins, and other nutrients, and full of flavour.

Madelena Tapliga, CEO Holistic Nutrition

Nutrition data per serving