"Note to self, make more pancakes!"
This morning, I made pancakes for the first time since Christmas.
That's 10 months ago, what?!
Where have I been?
Just eating porridge?
Any-who I'm pleased to be sharing with you the 2nd pancake recipe I have here on the blog, after my Banana Pancakes with Peanut Butter Chocolate Sauce.
This variation of pancakes is perfectly Autumnal, with cinnamon infused pancakes and sweet stewed caramelised apple.
My 'Apple Pie Pancakes' serves one, but feel free to double or triple the quantities, depending on how many mouths you have to feed.
Love Alex, Ballerina Bites. xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations.
1/2 cup flour (wholewheat, spelt, buckwheat or oat)
1 tbsp flaxseed meal
1 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
Pinch of salt
3/4 cup plant-based milk of choice
1/2 tbsp apple cider vinegar
Rapeseed oil for frying
1 medium red apple, chopped into 1cm cubes
1 tbsp maple syrup
1 tsp rapeseed oil
Pinch of salt
Dairy free yoghurt (I like soy or coconut)
Bee pollen (optional)
Begin by preparing the stewed apples by adding all ingredients into a small saucepan.
Set heat to medium, cover with a lid and allow to cook for 5mins.
Once the 5mins is up, take off the lid and allow any excess liquid to evaporate over low heat.
Meanwhile add the pancake dry ingredients into a jug, stir using a whisk.
(I like to mix my pancakes in a jug so it's easier later.)
Now add the wet ingredients and stir until combined.
Allow batter to sit for 5mins, so the flaxseeds can absorb some of the liquid.
While the batter is resting, place a fry-pan over a medium- high heat.
Add a tsp of rapeseed oil.
(Depending if your fry-pan is non-stick, more oil may be needed.)
Once the batter is ready, pour into your fry-pan, making them as big or as little as you like.
Cook the pancakes on one side until bubbles form and pop, before flipping over.
Allow to cook on the other side for a further 20-30 seconds.
Transfer the pancakes onto a plate and repeat the process.
Once no batter remains, top your pancakes for a few dollops of dairy free yoghurt and a drizzle of almond butter.
Additionally feel free to sprinkle over bee pollen for presentation.