Apple and Cinnamon Pancakes
Ingredients
- for the pancake mix
- 1 banana
- 85g oats
- 150g gluten free flour
- 1 tbsp. apple cider vinegar
- 1 tbsp. maple syrup
- 1 tsp. ground cinnamon
- 1 tsp. bicarbonate
- 400ml unsweetened almond milk
- a little oil, for the frying pan
- toppings
- pink lady® apples, sliced
- almond butter
- maple syrup
- dusting of ground cinnamon
Preparation
Add all the ingredients for the pancake mix to a blender and blend until completely smooth
Leave the pancake mixture to stand for 15 minutes
Heat a large frying pan to a medium heat and tip a little oil in
Wipe it around the pan with a piece of kitchen towel
Use a tablespoon scoop to tip the pancake mix into the pan
If the pan is big enough add 3 or 4 pancakes at a time to cook
Cook until bubbles begin to appear on the surface of the batter, then flip them over and continue to cook for a few minutes
Cook until both sides are golden
Repeat with the remaining pancake batter until all are cooked
Place a plate in the oven on a low heat and add the pancakes as they’re cooked to keep warm
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