Everyone loves pancakes for breakfast and these vegan and wheat-free cinnamon pancakes with crunchy Pink Lady® apples are a delicious addition to any breakfast table.
A super tasty pancake batter made with a mix of oats, flour, banana, almond milk and cinnamon makes for a delicious base in this recipe. Oats provide a great source of energy with banana adding natural sweetness. This makes a great family breakfast recipe and will have children who don’t usually like porridge eating oats without asking questions!
The addition of Pink Lady® apples provides a delightfully tasty crunch.
Make the pancake batter the evening before a busy day and enjoy the pancakes in the morning. They are perfect for a weekend breakfast or brunch… but you might want to make a double batch as they will soon disappear!
There are so many toppings to try with these cinnamon and maple flavoured pancakes, but the best topping has to be serving them with layers of sweet and crisp sliced Pink Lady® apples, a generous spoonful of silky-smooth almond butter and a sticky drizzle of maple syrup.
Add all the ingredients for the pancake mix to a blender and blend until completely smooth. Leave the pancake mixture to stand for 15 minutes.
Heat a large frying pan to a medium heat and tip a little oil in. Wipe it around the pan with a piece of kitchen towel. Use a tablespoon scoop to tip the pancake mix into the pan. If the pan is big enough add 3 or 4 pancakes at a time to cook. Cook until bubbles begin to appear on the surface of the batter, then flip them over and continue to cook for a few minutes.
Cook until both sides are golden. Repeat with the remaining pancake batter until all are cooked.
Place a plate in the oven on a low heat and add the pancakes as they’re cooked to keep warm.