This pic, straight from my insta, and the briefest, hastiest blog post before I forget the (surprisingly good) pancake recipe I made up this morning. I know they’re going to ask for them over and over so I can’t let this recipe go the way of so many forgotten inventions of days past!
Apple and Cinnamon, dairy-free, spelt and almond pancakes
180g spelt flour (I used the ‘white’ variety that isn’t really white but has less bits in)
70g ground almonds
2 tsp baking powder
Pinch of sea or Himalayan salt
2 large eggs
1 apple, grated
Sprinkle of cinnamon to your taste (as in, I’ve no idea how much we put in because I left it to my 4 year old!)
We measured the dry ingredients in a wide-mouthed batter jug, the wet ingredients in another. Combined the two and blitzed with a stick blender – easily done by hand but we were HUNGRY – stirred in the apple and cinnamon and then just put two tablespoons-ish at a time in the oiled pan, flipping them when the bubbles rose and popping them in a low oven to keep warm.
If you’re totally dairy-free, coconut oil is your best bet I’d imagine. We often use that. But we tolerate butter fine and my hand reached for that this morning. Either way, I think they’re a winner.