Oat and wheat-gluten protein pancakes with apple and cinnamon

Ingredients

For 1 serving

• Oat flour30 g
• Vital wheat gluten35 g
• Oat milk150 ml
• Baking powder4 g
• Apple1
• Cinnamon1 teaspoon
• Coconut oil3 g
• Maple syrup1 teaspoon

Contains: gluten,

In season: September – February

Method

1. In a bowl, mix the oat flour, wheat gluten, baking powder and half the cinnamon, then whisk in the oat drink until the batter is smooth and thick.
2. Wash and core the apple and slice it thinly. Melt a little coconut oil in a non-stick frying pan over medium heat and sauté the apple with the remaining cinnamon for 4 minutes, until soft and golden; set aside.
3. Grease the pan with the remaining oil and pour in a small ladleful of batter per pancake; cook for 2 minutes, until bubbles appear, then flip and cook for another 2 minutes, until golden. Repeat until the batter is used up.
4. Serve the pancakes with the apples and maple syrup.