Apple & Cranberry Vegan Pancakes

• Prep Time

  20 MIN

• Servings

  4 PEOPLE

Ingredients

• 150 g self-raising flour

• 150 g Biona Organic Coconut Flour

• 1 tsp bicarbonate of soda

• 2 medium eggs (or use 2 tbsp flax egg if vegan)

• 285 ml Milk (or plant milk if vegan)

• 85 g baking spread (melted)

• 2 small eating apples, peeled, cored and grated

• 50 g dried cranberries

• 1 tbsp of Biona Coconut oil, for frying

• Biona Organic Agave syrup, to serve

• FOR THE CINNAMON BUTTER

• 85 g softened baking spread

• 1 tsp cinnamon

• 2 tsp Biona Organic coconut sugar

Directions

1. To make the cinnamon butter, mix all the ingredients together and chill. You can make this up to 3 days ahead.

2. Mix the flours, bicarb and a pinch of salt in a bowl.

3. Make a well in the centre, then gradually whisk in the eggs (or flax egg), followed by the milk and melted spread. Once the mixture is smooth, stir in the grated apples and cranberries

4. Melt a little more spread in a non-stick pan. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneath are set and golden. Flip and cook for a few mins more.

5. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.

6. To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with agave syrup.