Apple Cinnamon Pancakes
Ingredients
- 1 medium apple, cored & chopped
- 250 ml / 8½ fl oz / 1 cup soya milk (or almond milk)
- 70g / 2½ oz / ½ cup fine wholemeal (whole wheat) or chapatti flour (or gluten-free flour mix)
- 35g / 1¼ oz / 1/3 cup rolled oats (use GF oats, if needed)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- pinch of ground nutmeg
- pinch of salt
- ½ TBSP organic rapeseed (canola) oil (or other neutral-flavoured oil), for frying
Instructions
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Place the milk and apple in a blender. Pulse to break up the apple then blend on high speed until smooth. Add the flour, oats, baking powder, cinnamon, nutmeg, and salt, and pulse until incorporated. Transfer the batter to a jug and allow to rest for 5 minutes or so (this can happen while the pans are heating). If possible, use two non stick frying pans (skillets) to halve the cooking time. Brush the bottom of the pans with a little oil and heat on a medium heat. When the oil is hot, pour a small ladleful of batter into the pan (equivalent to a ¼ cup). Gently swirl the pan to spread out the batter to a 13cm / 5 inch diameter. Once the pancakes start to firm up, carefully flip them over using a thin spatula. Cook for a further minute or so, until the underneath is lightly browned.
Serving Suggestion
Suggested toppings: Chopped pecan nuts and walnuts Ground linseed (flaxseed) (for an omega 3 boost) Maple syrup (or other natural sweetener)
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