Gluten & Dairy Free Oaty Apple & Cinnamon Pancakes are a great alternative for breakfast.
Light, fluffy and the perfect start to the morning – pancakes are a winner with all members of the family!
1 large egg
160ml milk or dairy free alternative
2 tablespoons of unsalted butter (melted), or dairy free spread alternative
1/2 tablespoon baking powder
2 teaspoon golden syrup or honey
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
1 large apple grated
Place all the ingredients except for the grated apple in your blender. Blend until the batter is completely smooth (as in, you shouldn’t see any remaining bits of oats or hear oats hitting the blades), pausing to scrape down the sides as necessary. Stir in the grated apple but do NOT blend again.
Heat a non-stick pan over medium-low heat. Lightly oil the surface of your pan with oil, butter or cooking spray.
Once the surface of the pan is hot enough that a drop of water sizzles on it, pour about 40ml of batter onto the pan. This batter is thick, but your pancakes won’t cook through if they’re thicker than ½-inch, so you might need to help spread the batter out with a spatula. Let the pancake cook for about 3 minutes, until bubbles are popping up and the edges are more matte than shiny. (Be patient, these pancakes need to cook a little lower and slower than most.)
Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point to avoid burning the outsides before the insides are cooked. Repeat with remaining pancakes.
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