My usual ‘let’s take a normal recipe and make it a little healthier’ philosophy appears to have taken a back seat this week. As we approach Christmas I appear to be to trying as much sugar down my throat as possible. Apparently the ‘it’s Christmas’ excuse is 100% legitimate as long as the recipe includes something like orange, cranberry, a warm winter spice or a lot of chocolate. Today we’re going with warm spices, cinnamon apple pie crepes.
I know this sounds a little odd but I love pancakes so much that I will try to turn any recipe into a pancake, seriously you won’t believe it when February comes around and we celebrate pancake week. Thankfully they’re a pretty versatile dish so I have the freedom to do almost anything to them.
I would say the insanely high sugar content means this is more of a dessert recipe so I wouldn’t recommend them for breakfast or anyone who wants to avoid diabetes. But I had these for breakfast, and I have diabetes and I don’t want to be a massive hypocrite. A little treat is good for you every once in a while, and it’s Christmas.
This recipe is soy free, dairy free, vegan and can easily be gluten free.
Serves 1 (3 small pancakes)
Prep time: 5-10 minutes
Cook time: Approximately 10 minutes
- Half a cup oat flour
- Half a cup almond milk
- Half a tbsp sunflower oil
- Half a tbsp brown sugar
- 2 tbsp applesauce
- 1tsp apple cider vinegar
- 1 tsp baking powder
- 1 tsp cinnamon
- Toasted almonds to serve (optional)
- 2 heaped tbsp applesauce
- 100ml almond milk
- Preheat small non-stick frying pan on medium heat.
- Sift flour into a large bowl.
- Stir in all remaining dry ingredients.
- Add wet ingredients and whisk until smooth.
- Time to start with the sauce simply add both ingredients to a small saucepan and stir gently until combined, leave on a low heat to warm while pancakes are cooking.
- Pour pancake mixture into the frying pan and cook for approximately two minutes on each side.
- Once all pancakes are done, pour sauce over them and top with toasted flaked almonds.