pancake

Leftover Porridge Savoury Pancakes

February 2, 2026 | Breakfast, Healthy Lunchbox, After School Snacks, Baked Sweets, Members only

Leftover porridge savoury pancakes are one of those quietly brilliant recipes that tick every box for real-life healthy eating. They turn yesterday’s porridge into a nourishing, satisfying meal that feels completely new, while keeping waste low and nutrition high. Soft on the inside with just enough structure to hold together, these pancakes work beautifully for…

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Leftover Porridge Pancakes

January 12, 2026 | Breakfast, Healthy Lunchbox, After School Snacks, Baked Sweets, Members only

These leftover porridge pancakes are the kind of recipe that turns a humble bowl of yesterday’s oats into something incredibly delicious and effortlessly nourishing. The batter comes together in minutes, cooks beautifully, and feels like such a satisfying way to reduce waste while creating another wholesome breakfast or snack the whole family will love. Health…

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High Protein Baked Pancake

September 22, 2025 | Breakfast, After School Snacks, Baked Sweets, Members only

If you’re sick of eggs and craving a sweet brekkie but still want to hit your protein goals, this high protein baked pancake is the perfect way to start your day. It’s soft, golden, and slightly puffed, with just the right balance of sweetness and texture. Unlike traditional pancakes that require standing at the stove…

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Lemon Blueberry Oatcakes

November 6, 2023 | Breakfast, Healthy Lunchbox, After School Snacks, Baked Sweets, Members only

These simple blend and cook Lemon Blueberry Oatcakes are like a really substantial hearty pancake. They are so quick to make and good for brekkie, morning tea and pack well in the lunchbox. My kids really love them both warmed and cold. Health benefits Oats are a really nourishing, mineral rich grain that are high…

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Vietnamese Crispy Rice Pancakes

March 6, 2023 | Budget Friendly, Pork recipes, Fish & Seafood, Chicken, Members only

These Vietnamese Crispy Rice Pancakes (Banh Xeo) are one of my most favourite Vietnamese dishes. There’s something about the crispy, crunchy pancake stuffed with protein, fresh herbs and served with a beautiful sweet and sour sauce that just lights me up. On our recent trip to Vietnam we spent a day at a beautiful organic…

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Spelt Dutch Baby

February 28, 2022 | Baked Sweets, Desserts

This is my spelt version of a Dutch Baby which is essentially a big, puffy, family-style pancake baked in a sizzling-hot buttered skillet. This dish is puffy around the outside and flat in the centre offering the perfect little nest for fresh berries. It has the eggy texture of a crepe with crispy edges and is super simple to make – no flipping, just pour and bake. Make sure you allow enough time for your oven to come up to temperature so that you get a nice puffy pancake – the oven and pan need to be HOT.

Health benefits

This Dutch Baby isn’t just tasty – it’s packed with some health perks too. Using spelt flour adds a nutritious twist, as it’s rich in fibre and easier to digest than regular wheat. Plus, eggs give you a good hit of protein, helping to keep you full and energised throughout the day.

Ingredients

With just a few simple ingredients like butter, large eggs, spelt flour, half cup milk (of your choice) and only a tablespoon sugar, this Dutch Baby is easy to make with pantry staples. You can even customise the toppings to suit your taste or whatever you have on hand, making it versatile for any occasion.

How to make this healthy Dutch Baby pancake

Making this Spelt Dutch Baby is super easy – just blend the batter (or whisk by hand in a bowl), melt butter in an oven-safe pan, and pour the batter into the hot pan (preferably a cast-iron skillet). Pop it in the hot oven and watch it puff up in just 15 minutes. The cook time is a lot quicker than flipping individual pancakes! Once it’s golden brown and ready, serve it up with your favourite toppings for a crowd-pleasing dish. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve your Spelt Dutch Baby straight out of the oven while it’s still puffed and golden. Top with a generous amount of fresh berries, a dollop of crème fraîche or coconut yogurt, and a drizzle of maple syrup. We love it for breakfast, brunch or dessert! If you have leftovers, store them in an airtight container in the fridge and reheat in the oven to enjoy later.

Vary this to suit your dietary needs

To make this Dutch Baby dairy-free, simply swap the butter for coconut oil or ghee. For a gluten-free version, use your favourite gluten-free plain flour instead of spelt. You can also get creative with toppings – try adding nut butter, fresh lemon juice, sliced bananas, stewed fruit (apple or stone fruit) with a sprinkle of cinnamon to change things up. For a savory Dutch Baby, click here. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

This Spelt Dutch Baby is essentially a big, puffy, delicious family-style pancake baked in a sizzling-hot buttered skillet.

Print Recipe

5 from 3 votes

Spelt Dutch Baby

This Spelt Dutch Baby is essentially a big, puffy, family-style pancake baked in a sizzling-hot buttered skillet.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Dessert

Servings:

Author: Georgia Harding

Ingredients

60 g butter – (4 tbsp)
3 egg/s – at room temperature
120 ml milk of choice (½ cup)
60 g white spelt flour – (½ cup)
1 tbsp coconut sugar or rapadura

To Serve

1 cup/s fresh berries – of your choice
2 tbsp crème fraîche – or coconut yoghurt
2 tbsp maple syrup

Metric – US Customary

Instructions

Preheat the oven to 200°C / 390°F (fan-forced).
Place the eggs, milk, flour and sugar into a blender and blend well to make a lump free batter. If you have a Thermomix 7 seconds speed 5. Rest the batter while you heat the butter/pan.
Place the butter in an oven proof pan (I used a 27cm cast iron skillet) and pop it in the oven for 5-7 minutes (just to melt the butter and heat the pan). Take care not to leave for longer (you don’t want the butter to burn).
Working quickly, pour the batter into the hot, buttery pan and return to the oven to cook for 15 minutes until it puffs and is golden. Remove from the oven (it will deflate quickly, this is totally normal).

Serve

Top with your favourite toppings as listed above.

Doubling

You can either make another pancake straight after the first or use two pans at the same time.

Notes

Dairy-free

Replace the butter with coconut oil or ghee if tolerated.

Gluten-free

Replace the spelt with your favourite gluten-free plain flour.

What did you think of this delicious dish? Let me know in the comments below…

Shake and Go Pancakes

November 23, 2020 | Breakfast, After School Snacks, Holidays & Entertaining, Desserts, Members only

These homemade Shake and Go Pancakes are my nourishing version of the very unhealthy ‘shake and mix’ type of pancake mix available in supermarkets. This is great for pancake loving kids, because they can make up their own very easily. It is also far more cost effective than the supermarket version and made completely from…

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Healthy Okonomiyaki (Savoury Pancake)

September 25, 2019 | Budget Friendly, Vegetarian, Breakfast, Savoury Snacks

I remember the first time I tried Okonomiyaki in a Japanese restaurant, I thought it was totally delicious. So of course, I set about making a Healthy Okonomiyaki and it very quickly became a firm family favourite.

I love that it’s so versatile based on the addition of extra ingredients so that each time we eat it, it’s a little different. I often add all of the toppings to the table and my kids create their own adventure. I personally go for the works because I think it’s the best flavour combo!

Health benefits

This dish is rich in carbohydrates and fibre from the cabbage and wholemeal spelt flour, supporting digestive health. The eggs and broth provide protein, while the nori and pickled ginger offer additional minerals and probiotics, promoting gut health. Using extra virgin olive oil to cook it in adds healthy fats, making this a balanced meal. Instead of the traditional oyster sauce used on Okonomiyaki (which is high in sodium and sugar) I’ve made a healthier sauce with tamari (gluten-free soy sauce) and rice malt syrup.

Ingredients

The batter is made from broth, eggs, Worcestershire sauce, and wholemeal spelt flour, giving the pancake a savoury base. Finely shredded cabbage and spring onions are mixed in for crunch, texture and flavour. You can top the pancake with crispy bacon, toasted nori (or you could use bonito flakes too), pickled ginger, fresh coriander (cilantro), and drizzle it with a homemade sauce made from rice malt syrup and tamari.

How to make Healthy Okonomiyaki

Start by whisking together the broth, eggs, and Worcestershire sauce in a large bowl, then add the spelt flour and sea salt to form a batter. Mix in the cabbage and spring onions. Heat a little olive oil in a fry pan, then cook the pancake mixture in two batches, flipping when the edges golden brown. Serve with your choice of toppings, like crispy bacon, pickled ginger, and a drizzle of the sauce.

Serving suggestions and how to store

Top with your choice of ingredients, such as crispy bacon (or you could sub with pork belly), nori (seaweed), pickled ginger, and garnish with fresh coriander. This pancake is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan before serving.

Vary this to suit your dietary needs

For a gluten-free version, swap the spelt flour for a mix of rice and buckwheat flour or your favourite gluten-free blend. Vegetarian? Simply leave out the bacon and use vegetable broth. If you’re avoiding soy, use coconut aminos instead of tamari, and for an onion-free option, replace the spring onions with fennel. You can also make this egg-free by using a besan batter as a substitute.

Add-ons and extra options

Add fermented veggies like sauerkraut or kimchi for a probiotic boost.
For a heartier meal, serve with stir-fried vegetables or seafood on top of the pancake.
You can also switch up the mayonnaise by trying a drizzle of cashew cream instead of traditional kewpie mayonnaise.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements including gluten-free, vegetarian and more.

Print Recipe

4.95 from 37 votes

Healthy Okonomiyaki (Savoury Pancake)

This Healthy Okonomiyaki is a savoury Japanese-inspired pancake made with wholesome ingredients like cabbage, wholemeal spelt flour, and broth. It’s a simple and nutritious dish that’s packed with flavour, and you can easily customise it with your favourite toppings and variations.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast, Snack

Cuisine: Japanese

Servings:

Author: Georgia Harding

Ingredients

125 ml stock or broth - vegetable or chicken (½ cup)
3 egg/s
1 tbsp Worcestershire sauce
75 g wholemeal spelt or gluten-free flour (⅔ cup)
¼ tsp sea salt - or to taste
½ small white cabbage - finely shredded (about 2 cups)
4 spring onion/s - white part thinly sliced
15 ml extra virgin olive oil - extra virgin (1 tbsp)

Sauce

1 tbsp rice malt syrup
1 tsp tamari

To serve

2 rasher/s bacon - thinly sliced
1 sheet/s toasted nori (sushi paper) - shredded
4 tbsp pickled ginger - this is my most favourite add on (can sub with kim chi too)
4 tbsp whole egg mayonnaise - cashew cream
½ bunch/s fresh coriander leaves - torn

Instructions

Make the sauce by mixing the rice malt and tamari together.
If including the bacon, then cook this in a crêpe or small fry-pan until it's crispy and set aside.
In a mixing bowl, whisk together the broth, eggs and worcestershire.
Then whisk in the flour and sea salt to form a batter.
Mix through the cabbage and spring onion which should be coated by the batter. If not, add more cabbage, it shouldn't have to much residual batter in the bowl.
Add a little olive oil to cover the base of the crêpe or small fry-pan (used to cook the bacon) and heat over a medium heat. Add half the cabbage batter and spread out to form a thick pancake.
Cook for a few minutes until the edges have browned, flip and cook the other side.
Repeat with the other half of the batter.
Serve topped with some, or all of the extras and a drizzle of the sauce.

Notes

Gluten-free

Replace the spelt with a mix of rice and buckwheat flour or your favourite gluten-free blend. Replace the Worcestershire sauce with the tamari or a gluten-free Worcestershire.

Vegetarian

Obviously leave the bacon out and choose vegetable broth.

Onion-free

Replace the Spring onion with half a fennel bulb.

Soy-free

Replace the tamari with coconut aminos.

Add fermented veggies

If you don't add the ginger, consider adding sauerkraut or kim chi. The pickled flavour I think really lifts this dish.

Bigger meal

Stir-fry vegetables and/or seafood and serve on top of the pancake. I often do this to fill up my 'always' hungry boys.

Egg-free

Replace the eggs/ flour with the besan batter in this recipe.

I hope you love this simple, yet delicious combination of flavours. Please leave a comment and rate this recipe to help me to reach and support more families to become Well Nourished!

Avocado Blueberry Pancakes

August 10, 2017 | Breakfast, After School Snacks

These Avocado Blueberry Pancakes are my latest recipe to feature on JamieOliver.com. I was asked to put a twist on Jamie’s simple One Cup Blueberry Pancakes – something simple to whip up for a fast, healthy breakfast or snack.

These have become my families favourite pancake which I’m glad about because they are super nutritious and really quick and easy to make. Even though they are not overly keen on avocado, they agree it adds a lovely texture to these pancakes.

These Avocado Blueberry Pancakes are low in sugar, sweetened only with the maple syrup to serve. If you feel this will be a problem for kids used to sweetener in pancakes, feel free to add a couple for tablespoons of coconut sugar or rapadura to the pancake batter (with the wet ingredients).

Health benefits

These pancakes are packed with nutrients. Avocado provides healthy fats, fibre, and vitamins, while blueberries are rich in antioxidants and vitamin C. Using spelt flour adds whole grain goodness, and the option for coconut milk makes it a great choice for dairy-free diets. Together, these ingredients create a meal that’s both nourishing and satisfying.

Ingredients

The pancakes come together with a blend of cinnamon, avocado, milk (dairy or coconut), a natural fat like butter or macadamia oil, an egg, vanilla extract, spelt flour, baking soda, sea salt, and blueberries. Maple syrup is the perfect topping for a touch of sweetness.

How to make avocado blueberry pancakes

In a high speed blender, mix cinnamon, avocado, milk, fat, egg, and vanilla until completely smooth. Add spelt flour, baking soda, and salt, folding in gently until just combined. Fold in the blueberries. Heat a pan with butter or oil, add batter, and cook until bubbles form and the edges brown. Do not try to move of flip any sooner as they will fall apart. Flip carefully and serve hot with a drizzle of maple syrup.

Serving suggestions and how to store

Serve these pancakes fresh with maple syrup or a dollop of yogurt for added creaminess. To store, place leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan before serving.

Vary these avocado blueberry pancakes to suit your needs

For a gluten-free version, substitute spelt flour with a high-quality gluten-free flour. For a dairy-free option, use coconut milk and macadamia oil. Replace the egg with chia egg or aquafaba for an egg-free variation. To make it vegan, combine the dairy-free and egg-free options.

For more healthy pancake recipes, click HERE.

Avocado Blueberry Pancakes are a healthy and delicious twist on classic pancakes, perfect for breakfast or a snack.

Print Recipe

4.67 from 15 votes

Avocado Blueberry Pancakes

A delicious, highly nutritious breakfast or snack that the whole family will enjoy.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Snack

Servings:

Ingredients

½ tsp ground cinnamon
1 avocado/s -medium sized
180 ml milk (of choice) (¾ cup)
1 tbsp butter, ghee or macadamia oil
1 egg/s (see egg-free below)
½ tsp vanilla -powder, essence or paste
115 g wholemeal spelt flour (1 cup) see GF below
1 tsp bicarbonate of soda
½ tsp sea salt
50 g blueberries (½ cup) fresh or frozen
2 tbsp butter, ghee or macadamia oil

Serve

80 ml maple syrup

Instructions

In a blender or food processor, mix the cinnamon, avocado, milk and fat of your choice, egg and vanilla until well combined and smooth. If using a Thermomix 30 second, speed 6.
Add the spelt flour, baking soda and sea salt and mix until just combined. If using a Thermomix 10 seconds, flour symbol.
Lastly fold in the blueberries.
Heat the fat in a cast iron or non-stick pan over a moderate heat.
Add the pancake batter to the pan and cook until the batter starts to bubble and the edges brown. Don't try to move or flip them before the edges are brown as they can fall apart more easily if not cooked well on one side.
Carefully flip and serve hot with maple syrup.

Store

Store in an airtight container in the fridge.

Notes

Gluten-free

Substitute the spelt for a good quality gluten-free flour.

Dairy-free

Choose coconut milk and macadamia oil for your fat.

Egg-free

Replace the egg with chia egg or aquafaba. I've had lots of feedback that this works a treat.

Fructose friendly

Don't add any extra sugar to the batter and serve with rice malt syrup instead of maple syrup.

Vegan

Combine the dairy and egg-free variations.

I'd love to hear how you like this recipe. Post your comments and questions in the comments below.

Carrot Cake Pancakes

March 23, 2016 | Breakfast, Baked Sweets

These Carrot Cake Pancakes are a wholesome and delicious twist on classic pancakes, combining the flavours of spiced carrot cake with the ease of a breakfast staple.

I thought a special Easter brunch or breakfast was in order this week – I’m sure the Easter bunny will approve these delicious, healthy pancakes! They are straight forward to make and served with the Spiced Cream Cheese, are just delicious.

Outside of Easter, they are a great snack and also a fabulous health addition to kids lunchboxes, especially as they contain a serve of veggies and taste so good!

Health benefits

Carrots are rich in beta-carotene, supporting eye health and skin, while spelt flour adds extra fibre and a nutty flavour. The inclusion of yoghurt or coconut yogurt adds protein and beneficial probiotics, and the pancakes are sweetened naturally with coconut sugar or rapadura.

Ingredients

These wheat-free pancakes are made with wholemeal spelt flour, grated carrots, warming spices like cinnamon and cloves, and a mix of eggs, vanilla, yoghurt (or greek yogurt), and milk to create a light, fluffy texture. The spiced cream cheese topping adds a delicious tang, made with quark, labne, cream cheese or your choice of dairy-free alternatives, lightly sweetened with pure maple syrup and cinnamon.

How to make healthy Carrot Cake Pancakes

Start by finely grating the carrots with a box grater (or food processor) and combining them in a large bowl with the dry ingredients: spelt flour, spices, bicarbonate of soda (baking soda), baking powder, and salt. Next, whisk the wet ingredients—eggs, vanilla extract, yogurt, and milk—and stir into the dry mixture until just combined. Cook the pancake batter in a skillet or crepe pan in butter or coconut oil over low to medium heat, flipping once the base is well cooked and bubbles appear. To make the spiced cream cheese, simply mix together cream cheese, maple syrup, and cinnamon. Serve the pancakes stacked with layers of cream cheese in between.

Serving suggestions and how to store

Top these pancakes with additional fruit, nuts (I love walnuts or pecans), or a drizzle of maple syrup for extra indulgence. Store any leftover pancakes in an airtight container in the fridge (or freezer), and reheat gently in a pan (or sandwich press). The spiced cream cheese can also be stored in the fridge for up to three days.

Vary carrot cake pancakes to suit your dietary needs

For a gluten-free option, substitute the spelt flour with a gluten-free blend. To make these dairy-free, opt for coconut yogurt and cook the pancakes in coconut oil. You can even add a tablespoon of cacao powder to the batter for a chocolatey twist.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

These lovely healthy carrot cake pancakes are simple to make & delicious served with Spiced Cream Cheese. Gluten-free & dairy-free options.

Print Recipe

4.89 from 17 votes

Carrot Cake Pancakes (with spiced cream cheese)

These Carrot Cake Pancakes (with spiced cream cheese) are a delicious twist on regular pancakes and a great way to include vegetables in your breakfast.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Servings:

Ingredients

200 g carrot/s (2 cups) finely grated
120 g wholemeal spelt flour (1 cup)
¼ tsp ground cloves
1 tsp ground cinnamon
½ tsp bicarbonate of soda
1 tsp baking powder
¼ tsp sea salt
1-2 tbsp coconut sugar or rapadura
2 egg/s
1 tsp vanilla -powder or essence
180 g natural, Greek or coconut yoghurt (¾ cup)
60 ml milk (of choice) (¼ cup)
60 g butter, ghee or coconut oil - to cook the pancakes

Spiced Cream Cheese

250 g quark, labne, coconut yoghurt or cream cheese (1 cup)
1 tbsp maple syrup
1 tsp ground cinnamon

Instructions

Finely grate your carrot either by hand and place in a mixing bowl or jug. It needs to be finely grated so it cooks through (otherwise they will be crunchy). If using a Thermomix, grate 3 seconds speed 4 or until finely grated.
Add the flour, spices, bicarb, baking powder, salt and sugar. Mix to combine. If using a Thermomix reverse, 5 seconds, speed 3.
Now add the egg, vanilla, yoghurt and milk and mix to just combine. If using a Thermomix reverse, 5 seconds, speed 3.
Heat the butter, ghee or coconut oil in a moderately hot pan, but turn it down to a low to medium heat flipping once the mixture bubbles. Try not to cook to fast (on a high heat) as you want to give the carrot a little time to cook.
To make the spiced cream cheese simply mix all the ingredients together.

Serve

Serve the pancakes stacked with the cream cheese between.
Lovely with extra fruit and nuts too.
Drizzle with maple if required.

Store

Store in an airtight container in the fridge.

Notes

Gluten-free

Replace the spelt with a good quality gluten free flour.

Dairy-free

Choose the dairy-free options above (coconut yoghurt and coconut oil to cook in).

Chocolate

Add a tablespoon of cacao powder to make them chocolatey.

I'd love to hear how you like these yummy pancakes. Post a comment or rate this recipe.

Healthy Baked Pancakes

May 7, 2015 | Breakfast, Baked Sweets

My family loves pancakes – lets face it, the batter is easy to whip-up. But it’s a real pain to stand over the stove flipping pancakes so that they are cooked just right, especially when you are making them for a big group. Because I love a shortcut, I’ve been working on a batter that bakes well and these Healthy Baked Pancakes are what I’ve come up with! Just in time for Mother’s Day these simple pancakes are full of nutrition.

Why are they healthy?

I’ve chosen to make the main batter gluten-free, grain-free, dairy-free and refined sugar-free (see ‘variations’ below for alternatives to suit your specific dietary requirements). So the almond meal and buckwheat flour base combined with the eggs, means they are a high protein pancake with a nice dose of essential fats from the almonds. The cinnamon helps to stabilise your blood sugars and more fibre and goodness from the apple.

Ingredients

You’ll need Granny Smith apples, eggs, coconut milk, coconut sugar, vanilla extract, almond meal, and buckwheat flour. The apples create a sweet, spiced base with a hint of cinnamon, while the pancake batter is light and fluffy with a touch of vanilla and apple cider vinegar for a nice lift.

How to make healthy baked pancakes

Start by melting butter or coconut oil in a cast-iron pan, then layer thinly sliced apples on the bottom and sprinkle with cinnamon and sugar. Blend the pancake batter in a food processor or blender or whisk in a large mixing bowl, pour it over the apples, and bake until set and golden brown. Once done, turn it out onto a plate, slice, and enjoy!

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this baked pancake recipe with a dollop of yogurt or crème fraîche and drizzle with maple syrup for extra sweetness. Leftovers can be stored in an airtight container in the fridge for a quick, delicious breakfast the next day.

Vary these healthy baked pancakes to suit

To make this dish dairy-free, use coconut oil and coconut milk. For a nut-free option, substitute the almond meal with spelt or whole wheat flour. You can also swap the apples for other fruits like pears, strawberries, raspberries or bananas, depending on your preference.

For more pancake recipe inspiration, browse our recipes HERE.

Healthy Baked Pancakes - these are so much simpler & quicker than regular pancakes. Refined sugar free, gluten & dairy-free + thermomix method

Print Recipe

5 from 7 votes

Healthy Baked Pancakes

I love pancakes but I don't like standing over a stove and flipping them. So for the lazy cooks amongst us, this Healthy Baked Pancakes not only tastes amazing, but it is much quicker and easier to make.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Servings:

Ingredients

2 Granny Smith apple/s -peeled, cored and sliced very thinly
4 tbsp butter, ghee or coconut oil -depending upon the size of your pan, you need a good covering of fat.
3 egg/s
270 ml canned coconut milk (you could also use full-fat milk)
3 tbsp coconut sugar or rapadura
1 tsp apple cider vinegar (or lemon juice)
1 tsp vanilla -powder, extract or essence
1 tsp ground cinnamon (plus extra over the apple base)
½ tsp sea salt
¼ tsp bicarbonate of soda
120 g almond meal (1 cup)
60 g buckwheat flour (½ cup)

* you can just use straight almond meal but I prefer mixed with buckwheat

Serve

250 g natural, Greek or coconut yoghurt (1 cup approx.)
maple syrup (to serve)

Instructions

Preheat your oven to 180℃/350℉ (fan-forced).
In an oven-proof pan (I used cast iron approx. 30cm) or non-stick baking dish, melt the butter, ghee or coconut oil so that it coats the base of the pan or dish well.
Arrange the apples to cover the base of the pan in a single layer. Sprinkle a little cinnamon over the apples and 1 tablespoon of the coconut sugar.
In a blender or food processor, combine the eggs, milk, remaining sugar, vinegar, vanilla, cinnamon, sea salt, bicarbonate of soda and mix until well combined.
Add the flour and mix until well combined and all of the flour is incorporated.
Pour over the apple and bake in your preheated oven for 20 minutes or until the pancake is set in the middle.
Turn out onto a plate, slice into pieces and enjoy with your favourite topping.

Thermomix Method

Start by grinding your almonds/buckwheat if you need to. I ground in total 60g of buckwheat and 120g of almond meal for 12 seconds, speed 8. Set aside.
In an oven-proof pan or non-stick (I used cast iron) baking dish, melt the butter so that it coats the base of the pan or dish well.
Arrange the apples to cover the base of the pan in a single layer. Sprinkle a little cinnamon over the apples and 1 tablespoon of the coconut sugar.
In your TMX bowl, combine the eggs, milk, remaining sugar, vinegar, vanilla, cinnamon, sea salt, bicarbonate of soda and mix 30 seconds, speed 4.
Add the flour and mix 10 seconds, speed 4.
Pour over the apple and bake in your preheated oven for 20 minutes or until the pancake is set in the middle.
Turn out onto a plate, slice into pieces and enjoy with your favourite topping.

Serve

With full-fat natural or coconut yoghurt, cream or sour cream and your favourite syrup.

Store

Store in an airtight container in the fridge.

Notes

Fructose-friendly

Replace the coconut sugar or rapadura with rice malt syrup and chose a low-fructose fruit (like blueberries).

Dairy-free

Choose either ghee or coconut-oil to coat your pan and coconut milk for the batter.

Nut-free (spelt flour version)

You can directly replace the grain-free flour for spelt flour or whole-wheat flour if you'd prefer.

Coconut-free

Replace the coconut sugar with rapadura and the coconut milk with the milk of your choice.

Another fruit?

Entirely possible - replace the apple with sliced Beurre Bosc Pears and add a sprinkle of ginger powder over the fruit. Berries, banana, rhubarb, stone fruit or even pineapple is delicious.

Boost the protein

Add in 2 scoops of whey or collagen protein powder into the batter. I love using this collagen protein - it’s flavourless, so it works beautifully across all kinds of recipes without altering the taste.