Cinnamon Buckwheat Pancakes with Nutty Caramel Sauce
Recipe Type: Breakfast
Serves: 1
A thick stack of buckwheat pancakes topped with dried cranberries and almonds and drenched in a warm caramel sauce.
  • 1½ cups Buckwheat flour
  • ½ teaspoon baking soda
  • 1¼ teaspoons baking powder
  • ¼ teaspoon salt
  • 1½ tablespoons sugar
  • 1¾ cups of milk
  • 1½ tablespoons melted butter
  • 2 eggs, separated
  • ½ tsp. Simply Organic Cinnamon
  • 2 tbsp. chopped walnuts
  • 2 tbsp. chopped Emerald Simply Natural Almonds
  • 1 tbsp. Eden Organic Dried Cranberries
  • ¼ cup Caramel sauce
  1. In a large bowl, combine dry ingredients and whisk together well.
  2. Add in the milk, melted butter or oil, and eggs and mix well.
  3. Heat griddle to 350 degrees F and grease with a little butter. Pour about ⅓ cup of pancake mix on the griddle for each pancake. Cook until bubbles form, then flip.
  4. Meanwhile, chop up walnuts and almonds and set them aside with dried cranberries.
  5. In a small saucepan, heat caramel syrup over low-medium heat for 4-5 minutes or until warm. Stack up your pancakes, pour caramel sauce over them and top with walnut, almond and cranberry mix. Bon appétit!
Recipe by Honest Cooking at