A firm favourite in our house. I often make stewed apples (see recipe) to pile on top of three pancakes and drizzle maple syrup over it all. Scrumptious.
You could also grate apple into the mixture.
1 ¼ cups spelt flour
1 tablespoon baking powder
1 tablespoon lucuma powder (or coconut palm sugar)
¼ teaspoon salt
1 cup almond milk
2 tablespoons olive oil
2 tablespoons water
Mix together flour, baking powder, lucuma and salt. Mix together in a separate bowl the almond milk, oil and water. Pour into the dry ingredients a little at a time using a balloon whisk. Make sure the mixture isn’t too runny.
Heat a frying pan, add a little oil and pour a ¼ cup of batter per pancake into the frying pan. Pancakes are ready to turn when the tops are bubbly all over. Turn only once.
For Chocolate Pancakes, add ½ cup cacao powder (you may have to add a little more milk if the mixture is too stiff)