Apple Pancakes
A match made in heaven; apple and pancakes! Good morning indeed!
It’s apple season!
You probably know by now that I’m pretty crazy about apples - and we don’t have to use them in boring, expected ways. The lovely tartness of an apple mixed in with pancake batter, for example, spices up your autumnal breakfast! You’ll love this one.
Apple Pancakes
For 2 people
Prep time: 5 minutes | Cook time: 10 minutes
1 apple
1 egg
2 tablespoons neutrally flavoured oil
3/4 cups buttermilk (substitute 3/4 cup milk + 2 tsp. white vinegar, or you can use kefir)
1 cup wholemeal flour
1 tsp baking powder
1 tsp cinnamon
1 tsp cardamom (optional)
Instructions
If you are making your own buttermilk, mix 3/4 cup of milk with 2 tsp of white vinegar in a glass and set aside.
Core the apple, you can choose whether you keep the peel on or take it off, and grate it.
In a bowl, mix the buttermilk, egg, oil, flour, baking powder and spices well together. Add in the grated apple and mix well.
Heat up a frying pan and add a bit of oil or butter in the pan, and make small-ish pancakes (about the size of your hand) and flip when needed. Serve hot with whatever you want on the side; maple syrup, honey, yoghurt - or more apple!
Vegan option:
You can use a milk substitute, it doesn’t have to be cow’s milk. You can also choose one of my egg-free binder options to leave the egg out!
More sweetness:
You can add in some maple syrup or brown sugar in the batter if you want to sweeten it up, especially if you are using a really tart apple. But remember that sweetness can be added after as well, as a topping!
Did you make the apple pancakes? How did they turn out? Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!
