PREPARATION:

1. Combine the diced apples with ¼ cup water, the cinnamon, and ½ teaspoon of the sugar in a small sauté pan and set over medium heat. Simmer the apples for 3 minutes, or until the liquid has evaporated and set aside.
2. Sift the remaining sugar with the buckwheat flour, the all-purpose flour, the baking soda, and the salt into a medium bowl. In another bowl, whisk the yolks, the whites, the yogurt and 1 tablespoon grapeseed oil until combined. Add the wet ingredients to the dry and stir to combine. Thin the batter with ¼ cup water. Add the apples and the walnuts and stir to combine
3. Heat a griddle or a sauté pan over medium high heat. Add enough oil to cover and spoon in the pancake batter by ¼-cup for large pancakes or 2-tablespoon portions for smaller ones. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Serve immediately with maple syrup or a dusting of powdered sugar if desired.

   Editor's Note: Look for organic yogurt, organic eggs (or egg replacer and soy yogurt to make it vegan), and other organic, locally-grown ingredients when possible.

4. Learn more about sustainable food choices with our Eat Green Guide.