• 1-2 medium red apples
  • 1 cup wholemeal flour
  • ½ cup jumbo wholegrain oats
  • ½ tsp Gregg's Ground Cinnamon
  • ¼ tsp Gregg’s Ground Mixed Spice
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 egg (size 7)
  • 1 ½ cups buttermilk
  • 2 Tbsp vegetable oil
  • Yoghurt to serve
  1. Remove the core from the apples and cut into 0.5 cm rings. You will need 12 rings.
  2. Put the wholemeal flour and oats into a mixing bowl. Sift in Gregg’s Ground Cinnamon, Gregg’s Ground Mixed Spice, baking powder and baking soda. Stir to mix.
  3. In a separate bowl whisk together egg, buttermilk and runny honey. Pour into the dry ingredients and mix well. Set aside while cooking the apples.
  4. Brush a little vegetable oil into a crepe pan or frying pan. Add the apple slices and cook over a medium low heat until golden and soft. Remove from the pan and set aside.
  5. Add a little extra vegetable oil. Pour in ¼ cup of the prepared batter. Top with an apple slice. Cook over a medium low heat for approximately 2 minutes, or until bubbles appear on the surface of the batter and break. Turn over and cook the other side for 1-2 minutes, until golden and cooked. Keep warm while cooking the remaining batter. Serve with a dollop of yoghurt.

Top Tips

  • To freeze: Cooked pancakes can be frozen. Separate the pancakes between layers of baking paper to make defrosting easy. Wrap in cling film and freeze. To re-heat, remove cling film and wrap in foil. Heat in the oven. Alternatively remove paper and cling film and place on a microwaveable tray and microwave for 40 seconds.

Made With

Rate and Review

0 Ratings