This is a wonderful breakfast if you have guests. It has the perfect balance of nutritious ingredients with just enough flare to make it feel naughty. The caramelised apple really adds to the indulgence of this dish.
You can make the pancakes ahead of time. Lay them out on a baking sheet, cover with tin foil and gently warm them in the oven for around 10 minutes before serving.
Likewise, the compote and caramelised apple can also be made in advance. Just gently warm them in their own pans on the stove before you serve them.
Apple & Peanut Butter Scotch Pancakes
Equipment
- High speed blender
Ingredients
For the pancakes
- 40 g Gluten free oats Ordinary oats are fine if you don't need to avoid gluten
- 40 g Gluten free flour Ordinary plain flour also works (if you don't need the meal to be gluten free).
- 7 g Baking powder
- 60 g Apple Peeled and cored
- 30 g Peanut butter Unsweetened
- 10 g Maple syrup
- 130 g Plant milk I use unsweetened soya milk
- Oil for frying
For the blueberry compote
- 160 g Frozen blueberries
- 15 g Maple syup
- 100 ml Water
For the maple caramelised apple
- 1-2 Each Apples Sliced into rounds roughly 3/4cm thick. Pips removed.
- 15 g Maple syrup
Instructions
For the pancakes
- Blend the oats only in a high speed blender for 30 seconds (they should look a little like flour when done).
- Add the remaining pancake ingredients; gluten free flour, baking powder, apple, peanut butter, maple syrup and plant milk. Blend for approximately 2 minutes. Leave to stand for about 10 minutes before frying.
- Heat a frying pan or pancake pan on a medium to medium-high heat. Spray with a little oil. Cook one pancake at a time. Pour in enough mixture until you have a round approximately 10cm across. The mixture will then spread a little until it reaches 12cm across. Once bubbles have appeared all over the top of the pancake use a spatula to flip the pancake over. Each pancake should take about 2-3 minutes on each side to become golden brown. This recipe should yield 6 pancakes (3 per person).
- Transfer the cooked pancakes to a baking sheet and cover with tin foil until everything else is ready. If you are making the pancakes more than 90 minutes before service, you can refrigerate them at this stage. The pancakes can be placed straight in preheated oven at 170°C for about 10 minutes (still covered in foil) before service, if they are no longer hot.
For the maple caramelised apple
- While the pancakes are cooking, place another frying pan on medium – high heat.
- Spray a small amount of oil in your pan and cook the apple slices for around 5 minutes on each side. Add the maple syrup and cook until the syrup has been absorbed and each slice is golden.
For the blueberry compote
- Place the blueberries, water and maple syrup in a sauce pan and bring to a boil. Boil for around 3 minutes until the blueberries have completely softened and the mixture has thickened.
To serve
- Arrange your pancakes on two plates and top with plant yogurt, blueberry compote and caramelised apple slices. Enjoy!
#Gluten free #Healthy #Pancakes #Vegan #Plant Based
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