Apple fritter pancakes

Apple season is here. Try these hot for breakfast with yoghurt or with ice cream for dessert.


Makes about 8, serves 2


180g apple (about 2 apples)
1 egg
100g natural yoghurt
80ml milk of choice
40g rice flour
40g buckwheat flour
1 tbsp. ground flax seeds
1 tbsp. coconut palm sugar
I tsp. maple flavouring (I use Frontier)
1 tsp. cinnamon
1 tsp. baking powder
Juice of ¼ lemon
Oil of choice or butter


Core the apples and slice thinly.

Place them in a frying pan with about 3 tablespoons of water and cover with the lid. Leave them on a medium heat for about 3 minutes to soften slightly, but not too much, you want them to keep their shape and a bit of a bite. After a few minutes, take them off the heat and let them cool completely.

Next, make the batter. In a mixing bowl, whisk the egg. Add the yoghurt, milk, both flours, flax seed, coconut sugar, maple flavour and cinnamon.

Add the slices of apple and mix to combine so that all of the slices are coated in batter.

Add the baking powder and lemon juice and stir.

Heat some oil in a frying pan on a medium to high heat and then spoon in about 2 tablespoons of the mixture. Cook on one side for a few minutes, as you would a pancake, until bubbles start to form and then flip to cook the other side. (as with pancakes, the first one can turn out a bit messy but persevere… it gets better!)

When one is cooked, put it on a plate and cover with another plate to keep warm while you cook the others.

Continue to cook the others in the same way, adding more oil as necessary so they don’t stick.

Serve warm with natural yoghurt and drizzle with plenty of maple syrup or raw honey.

2 thoughts on “Apple fritter pancakes

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