Apple and raspberry crumble pancakes
Servings: 16 pancakes
Ingredients
For the apple and raspberry crumble topping
- 1 medium red apple peeled, cored and diced
- 60 g frozen raspberries
- 40 g jumbo rolled oats
- 30 g walnuts roughly chopped
- 1 tsp chia seeds
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- Pinch of sea salt
- 2 tbsp extra virgin coconut oil or butter, melted
- 1 tbsp honey or maple syrup
For the pancakes
- 90 g buckwheat flour (see notes)
- 60 g oat flour (see notes)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 2 small bananas
- 2 large free-range eggs
- 125 ml milk of your choice
- 1 apple peeled, cored and diced
- Extra-virgin coconut oil or butter, to grease the pan
- Coconut yoghurt or full fat Greek yoghurt, to serve
Instructions
- Preheat the oven to 180°C (350°F). First, make the crumble topping. Place the apple, raspberries, oats, walnuts, chia seeds, vanilla, cinnamon, salt, coconut oil and honey in an ovenproof dish and mix to combine. Cook for 20 minutes or until crispy and golden.
- Meanwhile, make the pancakes. Place the flours, baking powder and cinnamon in a large bowl and mix to combine. Place the bananas, eggs and milk in a blender and blend until smooth. Make a well in the dry ingredients, pour in the banana mixture and whisk until smooth. Stir in the apple.
- Heat a little of the oil in a frying pan over a medium heat. Cook heaped tablespoons of the batter for 2-3 minutes each side, until golden (you can cook 3-4 pancakes at a time, just leave yourself enough space for flipping). Repeat with the oil and remaining batter.
- Stack the pancakes on serving plates and top with yoghurt and apple and raspberry crumble to serve.
Notes
- If you can’t find buckwheat flour in the store, make your own.
- To make oat flour, blend oats to a floury consistency in a high-speed blender.
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