Warmly spiced like your favourite cookies these pancakes are delicious!
Any leftover pancakes can be stored in the fridge for up to three days. They make a great after-school or post-exercise snack! Gently heat through on the hob or in the microwave before serving.
Gingerbread Pancakes
Ingredients
- 1 small-medium organic apple, cored and chopped
- 250ml / 8½ fl oz / 1 cup fortified soya milk (or almond milk)
- 2 TBSP Blackstrap molasses
- 140g / 5 oz / 1 cup fine wholemeal (wholewheat) flour, chapatti flour or gluten-free flour mix
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ TBSP organic rapeseed (canola) oil (or other neutral tasting oil), for frying
Contributed by Sharon
Preparation time: 20 minutes
Cooking time: 15 minutes
Difficulty: Easy
Serves 3 people
Instructions
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Place the apple pieces, milk and Blackstrap molasses in a high speed blender. Pulse to break up the apple then blend smooth.
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Add the flour, baking powder, bicarbonate of soda, spices and salt, and pulse until fully combined. Pour into a jug and leave to rest for a few minutes (this can happen while the pans are heating).
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Add a touch more milk, if needed, to attain a thick, pourable batter.
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If possible, use two non stick frying pans (skillets) to halve the cooking time. Brush the bottom of the pan with oil and place on a medium heat.
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When the oil is hot, pour ¼ cup of batter into the pan. Gently swirl the pan to spread out the batter to a 11cm / 4½ inch diameter. When the pancake starts to firm up round the edges and the bottom is lightly browned, carefully loosen the edges with a thin spatula and flip over.
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Continue cooking for a further minute or so, until the pancake is firm on both sides.
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Top with a sprinkling of nuts and seeds, a drizzle of syrup, then serve!
Serving Suggestion
Suggested toppings: Chopped walnuts and pecans, Ground linseed (flaxseed), maple syrup
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