A light and fluffy pancake mixture that makes Sunday breakfast’s yummy! Well… any breakfast day really… or even a light snack during the day! These pancakes are simple and quick to make. Containing only 6 ingredients.
These pancakes are gluten free, dairy free, refined sugar free, and can be made nut free.
Pancake Ingredients
1 medium green apple, roughly chopped
¾ cup gluten free plain flour
4 eggs
up to ¼ cup almond milk (or soy milk for nut free pancakes)
nutmeg (to taste)
cardamom (to taste)
coconut oil for cooking
Method
Place apple and eggs into the blender and blend until apple has broken down and eggs are fluffy. Add flour, nutmeg, and cardamom and blend well. Slowly add the almond milk until you have the consistency you would like.
Cooking
Melt some coconut oil in a frypan, pour the batter in circles the size of your choice, allow to cook and then flip.
To Serve
Serve warm or room temperature. Top with some fresh cut fruit of your choice with a drizzle of maple syrup or honey. YUM!
Storage
If there are any leftover (!) keep in an air tight container in the fridge.
Robyn Jones 
These look delicious – my daughter brought me some maple syrup back from her recent trip to Canada – seems an ideal way to use it!
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