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Toffee Apple Pancakes [Vegan, Gluten-Free]

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These toffee apple pancakes are perfect for breakfast – unlike traditional toffee apples, these pancakes are healthy(ish!) and have nutritional ingredients, so you won’t feel tired and sluggish after eating them. The cinnamon apples and toffee sauce would also be amazing on top of porridge, if you don’t have time to make the pancakes!

Toffee Apple Pancakes [Vegan, Gluten-Free]

Calories

502

Serves

3

Ingredients

To Make the Pancakes:

  • 1 cup gluten-free oats
  • 2 ripe bananas
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 2 egg replacements
  • 2 tablespoons of coconut oil (plus 2 tablespoons extra for frying)

To Make the Cinnamon Apples & Toffee Sauce:

  • 2 red apples, cored and peeled
  • 1 teaspoon coconut sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon coconut oil (room temperature) (for sauce)
  • 1 tablespoon smooth almond butter (for sauce)
  • 1 tablespoon maple syrup (for sauce)

Preparation

  1. Melt the coconut oil on the stove or in a microwave until melted.
  2. Next, blend all ingredients for the pancake mix in a blender until smooth.
    Pop in the fridge for 10 minutes to firm up.
  3. While the pancake mix is in the fridge, place all the ingredients for the toffee sauce in the blender and blend until smooth. Set aside.
  4. Chop the apples into cubes, place in a frying pan with the coconut sugar and cinnamon. Heat at a mid temperature until the apples are soft and smell delicious.
  5. Take the pancake mix out of the fridge. Heat a little bit of coconut oil in a frying pan and spoon 1-2 tablespoons of pancake mix into the pan.
  6. Smooth into a circle with the back of your spoon.
  7. Fry for 2-3 minutes on either side or until they have small air holes and have started to color. Repeat for the rest of the batter.
  8. Stack your pancakes on top of each other, adding your toffee sauce and cinnamon apples.
  9. Any extra sauce/apples can be used on top of porridge (optional)!

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AUTHOR & RECIPE DETAILS


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My name’s Sophie and I’m a 24 year old breakfast addict with a slight obsession for oats, cinnamon and peanut butter to name a few. Having been diagnosed with Coeliac Disease in 2014, I’ve been on a round trip food journey. I started out as a health obsessed and self diagnosed Orthorexic, to now channelling my love of healthy food through experimental breakfast and baking recipes on my blog Oat So Delicious.


 

 

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