Raspberry, Apple & Fresh Ginger Pancakes

 

last weekend I wanted to make these banana & blueberry pancakes, however, we didn’t have any bananas so I decided to improvise with some left over stewed apple from these blueberry, apple & buckwheat muffins. Risky business adapting recipes on the fly, but most of the time I can’t help myself!

While I was in creative mode I also decided to use raspberries instead of blueberries and add some freshly grated ginger. Luckily the resulting pancakes were a massive success (for once!), so much so, they’re getting their own post!

The addition of fresh ginger goes really well with raspberries, but if you have an aversion to it, simply leave it out. Likewise, if you don’t have any raspberries then blueberries work really well in these apple based pancakes too.

This recipe is very quick to make. Having made it a few times over the last week I’ve found you need a good non-stick pan, and it’s best to break the berries up a little as this makes the pancakes easier to flip.

These pancakes are gluten and dairy free and you may also notice there’s no added sugar in this recipe. Instead, they’re sweetened solely by the stewed apple and raspberries. So if you like a good drizzle of maple syrup on your pancakes, you can freely do so without worrying about adding too much extra sugar. Enjoy.

 

Raspberry, Apple & Fresh Ginger Pancakes

 

 

Raspberry, Apple & Fresh Ginger Pancakes

150g stewed apples (see note below)
2 large eggs
1/2 tsp cinnamon
pinch of Himalayan pink salt
1 tsp grated fresh ginger
3 Tbsp/45g brown rice flour
1 tsp baking powder
1 cup/100g of fresh or frozen raspberries, broken up a little

In a mixing bowl combine the apple, eggs, cinnamon, salt and ginger. Use a hand whisk to give it a really good stir. Add the rice flour and baking powder and mix in well. Lastly add the raspberries, making sure they are broken up a little to avoid big clumps sticking in the pan.

Heat some coconut oil (or oil of your choice) in a large non- stick fry pan and when hot add spoonfuls of mixture, shaping them into pancakes. I use approximately 3 dessert spoonfuls per pancake. When bubbles rise to the surface flip them over to cook the other side. Serve immediately with fresh berries and pure maple syrup.

 

Note: To stew apples: peel, remove the core and cut into small pieces. Place in a saucepan with about 1cm of water and simmer until the apples have broken down and are easily crushed with a masher or fork. Alternatively you can buy stewed apple in a tin which is usually called “apple pie filling” by Delish or similar. Look for the kind that has no additives in the ingredients – just apples. 

Raspberry, Apple & Fresh Ginger Pancakes

 

 

 

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