Spiced Apple Pancakes
We have your cosy mornings sorted with these fluffy, spiced apple pancakes. Made with warming cinnamon and prebiotic-rich stewed apples, this is a beautiful way to start your day with a little bit of indulgence and a lot of gut-loving nutrients!
Serve with Greek yoghurt for a well-balanced breaky!
Recipe & Photography by Courtney Sutton @selfbycjs
serves: 2-3 | Time: 20 mins
Ingredients:
- 1 cup Bob’s Red Mill Pancake Mix
- 2 tbsp Copper Tree Farms butter, melted
- 1 egg
- ¾ cup almond milk
- 2 organic apples, 1cm diced
- 1 tsp cinnamon, ground
- ½ tsp all spice powder
- ½ tsp ginger powder
- 2 tbsp coconut sugar
- 1 lemon, juiced
- 1 tbsp water
Method:
- In a small pot over medium heat, melt down 1 tbsp butter. Add in apples, cinnamon, all spice, ginger, coconut sugar and lemon juice and combine. Cook down until apples are soft and falling apart. You may need to gradually add water, 1 tbsp at a time, to help this process. This will take about 15-minutes. Take off heat and blend with a hand mix until smooth. Set aside
- Make pancake batter as per instructions on packet. Add in stewed apple and fully combine.
- Over medium heat, place 2-3 tbsp of batter on a frying pan, smoothing out with the back of a spoon to create a pancake. Cook until the edges have slightly bubbled and appear set. Flip and cook for a remaining 3-minutes or until cooked through (depends on pancake thickness).
- Create your stack and add your favourite toppings. We used Greek yoghurt, fresh apple slices and maple syrup.
