apple sauce autumn pancakes

These delicious pancakes are made with apple sauce and cinnamon, giving them a naturally sweet, autumnal flavour.  


Stack them high and layer them up with freshly cooked apple sauce from apples picked straight from the tree and you have a delicious breakfast that makes the most of the glut of beautiful British apples around in Autumn.



300ml almond milk

50g stewed apple

100g oats

1 tbsp ground flaxseed

1 tsp cinnamon


For the stewed apple:


1kg cooking apples - peeled, cored and sliced

100g coconut sugar

1 tbsp water

1 tsp cinnamon


Prep:  15 minutes

Cook:  10 mins (apples) + 10 mins (pancakes)

Serves:  1-2 (makes 6 pancakes plus extra stewed apple for the freezer or to top your porridge!)


Stewed apple:


1. Cook the sliced apples in the sugar and water over a medium heat for around 10 minutes until they are the desired consistency.  Add the cinnamon at the end and stir in.


2  Taste and add more sugar if you prefer it to be sweeter.


For the pancakes:


1.  Put all of the ingredients for the pancakes in a blender and blend together.  Set aside to thicken up for 10 minutes.


2.  Preheat your saucepan with a teaspoon of coconut oil.  Once it has melted, carefully wipe the pan down with some kitchen towel to remove the excess.


3.  Cook your pancakes for around 5 minutes on each side over a medium-high heat until golden.


4.  Serve them layered with hot stewed apple sauce, a sprinkling of cinnamon and a drizzle of coconut nectar.


Tip 1:  These pancakes also freeze well so why not batch-make, pop in the freezer and then micorwave for 30 seconds to 1 minute when you are ready for round 2?

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