Apple and cinnamon pancakes
These apple and cinnamon pancakes are perfect for brunch during the Autumn/winter months. Serve them with honey, nuts and dried fruits, or with crispy bacon and maple syrup. You can easily make them dairy or gluten free by using almond/oat milk or almond/buckwheat/brown rice flour. These ones were made with a mix of oat and rice flours and coconut milk.
Ingredients
Method
- Peel the apple, then, using a cheese grater, coarsely grate it.
- Put the egg, flour, milk, sugar, cinnamon, vanilla in a blender, then process till smooth. Add the grated apple, 1 tsp of cooking oil and pulse for a couple of seconds until you get a thick but spreadable batter.
- Oil a pancake pan or a heavy based frying pan, then put it over medium heat. When hot, add small ladlefuls of the batter – let the batter spread out to create circle shapes, using the bottom of the ladle. Alternatively use silicon pancake shapes.
- When the top of the pancakes are no longer liquid, turn them over and cook for another minute or so. Transfer them onto a plate.
- Continue this procedure until you use up all the batter.
- Serve the pancakes warm with some honey or maple syrup drizzled on top or with fruit compote and chopped nuts.