Pancakes with Carmalized Apples and Pecans

Don't worry - after I took this picture I wiped down the counter. Smudge was so cute with her leg hanging down.
This morning, after doing 75 minutes of fast walking on the treadmill, while reading an exiting mystery novel, I make buckwheat pancakes with caramelized apples. I have posted the recipe for the pancakes in a previous blog, but have not done so yet for the apple part. The apples have come about, due to my daughter, who prefers her pancakes with applesauce, rather than maple syrup. I don't always have applesauce in the pantry, so I started doing caramelized apples. These are a breeze to do. I start them before I start the pancakes and keep them cooking on low until the pancakes are done.
As I've said before, buckwheat is not wheat. It is gluten free. I like that I can use it as the main flour and everyone like it.
the pancakes simply are: 1 cup buckwheat flour, 1 tsp baking powder, 2 Tbsp sugar. 1 egg, 1 cup milk, 4 tbsp melted trans fat free margarine. I add 2 tsp of ground flax seed for more fiber. The dry ingredients are mixed separately from the wet and then combined.
For the apples: slice one or two apples, leave the skin on. Melt 1 tbsp trans fat free margarine in a non stick skillet, toss in 1 tbsp on brown sugar. When this is melted add the apples and simmer over medium heat, add chopped pecans ( 1-2 tbsp). When apples are soft they are done. Serve over the pancakes. They would be good on ice cream as well, I would think.
Pancakes are a great meal for getting in a fruit serving or two. A slice banana and syrup or some blueberries on the top come first to my mind. I like to warm some frozen blueberries in the microwave. The apples too, of course. Fresh cut strawberries with a bit of whipped cream. The trick is to keep the fruit up and the sugar and extra fat down.

Smudge got whisked off the counter and then she snuggled up into the clementine box that she like to use as a bed.