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)