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Apple and almond pancakes with summer berries – makes approx. 10

Good days start with pancakes (it’s a fact). With this recipe there is no reason why you couldn’t have them everyday – sweet yet free of refined sugar these pancakes provide everything you need for a great start of the day. Unsweetened apple puree combined with naturally protein rich oats and almonds, which not only provide healthy unsaturated fats, but are also a rich source of the B vitamins riboflavin and niacin, vitamin E and various essential minerals like iron, manganese, calcium, copper, zinc, phosphorus and magnesium.

What you need:

100g porridge oats – coarsely ground

40g ground almonds

8 heaped tbsp unsweetened apple puree

100ml plant milk of choice

2 tbsp lucuma powder (or date sugar)

1 tsp cinnamon

pinch of salt

Coconut oil for frying

Fresh seasonal berries

Coconut yogurt

A slice of lime

Maple syrup (optional)

How you do it:

In a food processor blend the oats until you get a coarse flour.

Pour the oat flour in a bowl, add ground almonds, cinnamon, lucuma powder and salt, mix well.

Now add spoonful after spoonful of apple puree, mixing everything constantly with a spoon.

Pour in the plant milk (I used oat milk) and stir until everything is well combined.

In a frying pan heat up a little coconut oil and start with the first 3 or 4 pancakes, depending on the size of your pan.

I use one tablespoon of batter per pancake, gently pressing it into shape with the spoon (aim for a thickness of about 1cm).

Fry for approximately 3 minutes, before flipping them over for another 2-3 minutes, adding a little more coconut oil if necessary.

Continue until there is no batter left, you can keep the finished pancakes warm by putting them in the oven (on very low heat).

Serve warm with berries of your choice, a drizzle of maple syrup for those who like it extra sweet, a squeeze of fresh lime juice and a dollop of coconut yogurt.


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