The best way to celebrate Pancake day with these decadent, delicious and totally goodness packed crepes.
- 4 Apples
- 1 tsp Cinnamon
- 2 tbsp Ghee (or butter)
- Pinch ground ginger
- 2 tbsp honey
Core and slice the apples into thin half moons. Heat the ghee in a small pan and add the apple pieces with the spices and some honey to taste. Leave to bubble gently for 10 – 15 minutes until the apples are browning and soft with an unctuous caramel looking sauce. Keep bubbling until thickened to coat the back of spoon. Leave until ready for pancake filling.
- 3/4 Cup Buckwheat Flour
- 2 tbsp Ground almonds (replace with flour if nut allergies)
- 1 tbsp milled flaxseed
- 1 Egg
- ½ Cup Oat or Milk of choice
- ½ Cup water
- 4 tbsp melted butter/ghee
- Pinch cinnamon
Sift the dry ingredients into a large mixing bowl. Crack the egg into a well in the middle and whisk gently together, add the milk slowly and finish with the melted butter to a glossy finish.
Oil a large frying pan and ladle the mixture in, tipping to spread it evenly and thinly throughout. Flip and fill the middle whilst cooking to a golden brown. Roll up and serve piping hot.
Pancakes can be stacked between parchment paper and frozen or refridgerated to be heated up later.