These pancakes have apple in the batter and are topped with delicious caramelised apple rings!
- 200g gluten free flour
- 1.5 teaspoons of baking powder
- Pinch of salt
- 1 egg
- 300ml milk (we use coconut milk)
- knob of butter, melted
- 2 apples, cored
- Coconut oil
- Agave nectar (or honey/date syrup)
- Mix together the flour, baking powder and salt in a large bowl or free standing mixer.
- In a separate bowl beat the egg into the milk for a few seconds.
- Make a well in the centre of your flour and slowly add the milk and egg a little at a time until you have a thick batter, ensure there are no lumps but do not over mix.
- Peel and core one apple and grate into the mix, stir well.
- Stir in your melted butter.
- Heat a large non stick frying pan and add a table spoon of coconut oil.
- Drop large spoonfuls of the batter into the pan to make the pancakes and cook for about 3 minutes on each side (pancakes should be about 7cm across so you can make batches of 3 or 4 at the same time.
- Meanwhile wash and core your apple and slice into rings about 3mm thick.
- Heat one table spoon of coconut oil and one table spoon of agave in another frying pan and add the slices face down. Fry for about 4 minutes and then flip over and fry for about another 2 minutes. When cooked remove from the pan and lay on greaseproof paper. They should be crispy and caramelised on the outside.
- Serve your pancakes in a stack with a drizzle of agave and top with your caramelised apple rings.
K&H TipThese pancakes keep well once cooked and can be reheated a couple of days later.
Share this Post