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
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!)
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?