Wednesday, 2 November 2016

Toffee Apple Pancakes

Bonfire night is almost upon us. Toffee apples are synonymous to this time of year, but honestly, they've never really appealed to me. Toffee and apple as a flavour pairing however, is something I can definitely get on board with. These are so easy to make, super healthy, and make the perfect winter breakfast (but kind of taste like eating cake).

Ingredients (makes 8)
2 tbsp ground flaxseed mixed with 6 tbsp water
155g buckwheat flour
1 tsp ground cinnamon
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
150ml almond milk
1 apple (165g) grated
coconut oil

Toffee sauce (makes enough for 2)
60g medjool dates
125ml boiling water
1tsp vanilla extract
1/4 tsp pink salt

Make the flaxseed egg by mixing ground flaxseed with water and leaving for 10 minutes. Mix the buckwheat flour with cinnamon, the bicarbonate of soda and baking powder. Whisk in the almond milk and flax egg until well combined, then stir through the grated apple.

De-stone the dates and put in a blender, pour over the boiling water and leave for a few minutes to soften. Add the vanilla extract and salt then blend until smooth.

Put a generous amount of coconut oil in a non stick pan on a medium heat and spoon the mixture in. It should be quite thick and cakey so you'll want to try and spread it around to ensure even cooking. Fry for a couple of minutes on each side (until golden and cooked through). Serve with the toffee sauce, some freshly sliced apple and a sprinkling of cinnamon.


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