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28th February 2017 by: Elizabeth Peyton-Jones

Oat Pancakes with Caramelised Apples & Cashews

Oat Pancakes

OAT PANCAKES WITH CARAMELISED APPLES & CASHEWS (Makes 8 small pancakes)

125g gluten-free old-fashioned rolled oats, processed until fine
1 1/2 teaspoons baking powder
a pinch of mineral salt
1 tablespoon coconut oil, melted, plus a little more for the pans
1 large egg, beaten
125 almond milk, at room temperature
1 apple cored and sliced
1 tablespoon maple syrup
2 tbsps cashews, roughly chopped

Directions

  • Pour the ground oats into a medium-sized mixing bowl and whisk in the baking powder and mineral salt.
  • Make a well in the centre and drop the oil, egg and milk into the well. Whisk the wet ingredients, gradually drawing in the dry ingredients to make a smooth batter.
  • Heat two medium frying pans over a medium / low heat and wipe with a little coconut oil. When hot, lay the apple slices in one pan, along with the cashews.
  • In the other pan, drop 2 tablespoons of the mixture into a round puddle, adding another pancake if there’s room, and fry for one to two minutes, until the batter is bubbling and set at the edges.
  • Flip the pancake, fry for a further minute and give the apple and cashews a stir.
  • When they are golden pour in the maple syrup, heat the 30 seconds and then remove from the heat.
  • Repeat with the remaining pancakes and serve topped with the apple and cashews.

About Elizabeth Peyton-Jones

As a naturopath and food and health expert, Elizabeth Peyton-Jones takes a holistic approach to help you revitalise mind and body. She is passionate about healthy eating: her aim is to help people understand that what they eat is fundamental to the way they look and feel, and that small changes to diet and attitudes around food can awaken a more energetic and positive outlook on life.

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