Apple Pancake | Spelt Flour Apple Pancake | Eggless

Apple Pancake | Spelt Flour Apple Pancake | Eggless

Soft and fluffy spelt flour pancakes with loads of shredded fresh apples, aromatic cinnamon and punchy ginger. A quick and easy eggless pancakes, makes a great breakfast on a busy day.

Course Appetizer, Breakfast, Snack

Cuisine International

Keyword apple chocolate chip pancakes, Apple pancakes, Cooking with spelt flour, Eggless pancake recipe, How to make eggless pancake, How to use spelt flour, Pancakes for breakfast, pancakes with apples, Spelt flour pancakes, wholegrain pancakes

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 305kcal

Equipment

Measuring cups and spoons
Whisk and spatula
Bowls for mixing the batter

Ingredients

1 cup wholegrain organic spelt flour all purpose and whole wheat flour can be used
1 tablespoon baking powder
2 tablespoon sugar
1 no apple cored, peeled and shredded i used pink lady apple
1 cup milk
1 teaspoon cinnamon powder
½ teaspoon ginger powder
butter for making the pancakes

Garnishes

Crushed walnuts
chocolate chips
honey

Instructions

Wash, peel and core apple. In a wide bowl, shred the apple.
To this bowl, add spelt flour, baking powder, sugar, cinnamon powder and dry ginger powder.
Using a spatula, mix the dry ingredients well. To this now add milk and mix it to a pancake batter
The apple pancake batter will be a thick pourable batter. If you feel it is too thick, add ¼ cup of water to this and mix well.
Set this aside for 10 minutes for the flavors to mingle well.

Let us make the Pancake

Heat a pan. I have used my cast iron pancake pan. Make sure the heat is medium. Too hot pan, will burn and make the pancakes stick to it and too low heat will not cook the pancake properly.
To know whether the pan is at correct heat, sprinkle water, it should sizzle and not smoke. If smoke, take it off heat, let it cool down a bit and heat again.
When the pan is hot, pour a ladle of batter into each of holes. Add butter on top, cover and cook for a minute in medium flame.
I added chocolate chips for a batch of pancakes. You can also add some apple compote or raisins to your pancakes.
Remove cover, flip and cook again for a minute in medium flame. Remove and serve it warm with honey and crushed walnuts.

Notes

I got around 12 pancakes for the above batter. You can get around 10-15, depending on the size of it.
These pancakes make a great meal for school lunch boxes. I packed with a drizzle of honey and few walnut pieces.
They refrigerate well for 2-3 days, that's how long I tried refrigerating them. While serving from the fridge, i reheated them for 20 seconds and served with honey and walnuts.
The honey on top really oomph ups the flavor of these soft and fluffy pancakes, so i highly recommend not to miss it.

If you are lookin for a colorful pancake, check this Carrot pikelets from Australia served with a chocolate cream cheese sauce

If you love apples in breakfast, check this apple able skivers served with luscious chocolate cream. If you are a light breakfast kind of person, then these soft and fluffy Eggless French toast is your best friend.

Nutrition