Apple and Oatmeal Pancakes {gluten and dairy free}

Pancakes are a magic food aren’t they? They can be breakfast or dessert. Or sometimes even lunch. You can eat them hot or cold, add just about any topping you fancy, make them thick, thin, sweet, savory, lots of them or just a few.

All my life I had only ever known pancakes to consist of two main things: Flour and milk. But since starting my allergy cooking journey I have experimented with quite a few variations on the traditional pancake recipe with mixed results. However today I think I have created a winner. There’s no expensive or specialised gluten free flours so anybody can whip them up for a gluten free house guest. They’re sweet, moist and filling. They must have been good, because I barely had time to take photos before they disappeared into little boy’s tummies.

Note: I made this in my Bellini Intelli Kitchen Master but you can whip them up in any blender.

Apple and Oatmeal Pancakes (gluten and dairy free)

Ingredients:

2 cups of gluten free rolled oats

1/3 cup brown sugar

2 teaspoons baking powder

1 tsp cinnamon

½ tsp mixed spice

2 eggs

250ml soy or coconut milk

2 apples, diced.

Method:

With chopping blades in the bowl, add diced apple, cinnamon, mixed spice and sugar. Pulse a few times to chop it all up. Add soy milk (or coconut), rolled oats, eggs and baking powder. Mix for 2 minutes on speed 7 or until mixture is well combined. Pour mix into a frying pan as per normal pancake method, and cook with your favourite non dairy spread (I use Nuttelex).

Enjoy while hot with your favourite toppings. I prefer natural honey.

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