It's apple pie season, so why not put a breakfast spin on this delicious dessert? These pancakes are soft, flavourful and also have added protein powder! A delicious fall breakfast for those cozy and crisp mornings when you have time to make something extra delicious.
Ingredients:
Apple topping:
1 apple
½ tbsp vegan butter
½ tsp cinnamon
A pinch salt
0,5 tbsp sugar
0,5 tbsp brown sugar
Pancakes:
90g spelt flour
30g salted caramel protein powder
1tsp baking powder
2tsp brown sugar
200g plant based milk
0.5tsp cinnamon
0.5tsp cardamom
Method:
Slice your apple into cubes of your desired size. Toss in sugar, brown sugar, salt and cinnamon. Melt the butter in a pan and add your apple cubes. Cook until golden and tender. Set aside. Whisk together spelt flour, protein powder, baking powder, brown sugar, cinnamon and cardamom. Add the plant based milk and whisk until just combined. Spoon in about 1-2 tbsp of batter per pancake in a non stick pan. Cook the pancakes over medium heat and flip once they start to cook around the edges or bubbles start forming on top. Remove from the pan once cooked through. Repeat the process until you run out of batter. Stack your pancakes up high, add your apple topping, and finish up with some chopped nuts and a little maple syrup. Enjoy!
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