Vegan Cinnamon Pancakes with Caramelised Apples

The leaves are falling, the temperature is dropping, I swear there was even a little frost in the air this morning. Autumn is officially upon us. I am very much a seasonal eater. All good with salads and smoothies in summer but I do love soups and warmer, stodgier recipes in the cooler months. 

My apple tree did well this year so I have an abundance of garden apples to use up. This recipe is the perfect excuse to enjoy pancakes for breakfast (as if we needed one!) 

I'm a bit lazy sometimes when it comes to measuring out ingredients properly, so I've literally used my tea mug for this! It doesn't matter what size tea cup you use, just ensure you use the same mug for each ingredient

INGREDIENTS

1/4 mug of Flax Seeds

3/4 mug of water

1 & 1/2 mugs of plain flour (I used Gluten Free)

1 & 1/2 mugs of almond milk

3 tbsp coconut sugar (or maple syrup)

1 pinch salt

1/4 mug of coconut oil (melted)

1 tsp ground cinnamon 

3 apples

2 tbsp maple syrup

2 tbsp flaked almonds

More coconut oil to fry

HERE'S HOW

Add the flax seeds to a nutribullet, blitz for 30 seconds, add the water and blitz for a further minute until it forms a thick batter

Add the flour, coconut sugar and a pinch of salt to a mixing bowl, pour in the almond milk and whisk together

Add the coconut oil and cinnamon and whisk again

Add a spoonful of coconut oil to a frying pan and heat. Ladle a spoonful of batter into the pan and fry for a couple of minutes, using a fish slice to turn once it's firm enough to do so

Continue until you've used up all the batter

Slice the apples thinly, add to the same pan with a couple of tablespoons of maple syrup, fry for 30 seconds, turn over and fry again. Remove from the pan

Finally add the flaked almonds to the pan and fry in the remaining caramelised syrup. Serve the pancakes stuffed with apples and pour the almonds and maple over the top

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