The G Plan Diet book is out now and it’s a pleasure to share theie vegan apple and cinnamon pancake recipe from it on the blog.
Apples contain a natural fibre called pectin, which helps feed the probiotic friendly bacteria in your gut. If you need a sweetener (and you may not, the cinnamon, banana and apple keep these naturally sweet), use natural maple syrup – sparingly – as it’s been shown to cause fewer problems with digestion and also contains beneficial antioxidant and anti-inflammatory compounds.
Both coconut and almond oil can be found in most supermarkets. All these fats are stable at high temperatures so are safer to cook with.
Image credit: Adrian Lawrence.
- 2 apples, peeled and cut into chunks
- Juice of ½ lemon
- 1 teaspoon ground cinnamon, plus
- Extra for the apples (optional)
- 90g (3¼oz) gluten-free oats
- 55g (2oz) blanched almonds
- 250ml (9fl oz) almond milk
- 1 banana
- Coconut or almond oil, for greasing
- Drizzle of maple syrup (optional)
- Natural yogurt/ vegan yoghurt (optional)
Place the apples in a small saucepan with the lemon juice and a dash of water and cook gently for 5–10 minutes until softened. Add a pinch of cinnamon to taste, if you like.
Blend the oats and nuts in a blender or food processor until a fine flour forms, then add the milk, banana and cinnamon. Continue to blend to form a batter.
Grease a frying pan with oil and set over a medium heat. Pour about one-sixth of the batter into the pan and cook for 2–3 minutes until the mixture sets. Flip the pancake and cook on the other side until golden. Repeat to make 6 pancakes.
Serve the pancakes topped with the apple, with a drizzle of maple syrup if needed, and a spoonful of yogurt, if you like.