(Photo: Yuki Sigiura)
A weekend treat. Maple syrup is high in sugar but also in minerals such as manganese, which is great for bones and skin.
1 ½ cups jumbo oats
1 ½ tsp gluten-free baking powder
1 Tbsp coconut oil, melted, plus more to cook
1 large egg, lightly beaten
½ cup almond milk
1 apple, cored and sliced
2 Tbsp cashews, chopped
1 Tbsp maple syrup (optional)
1. Blitz the oats in a blender. Pour them into a bowl with the baking powder. Make a well in the center and drop in the oil, egg, and milk. Whisk, drawing in the dry ingredients to make a smooth batter.
2. Heat two frying pans over medium-low heat and wipe with coconut oil. Lay the apple and cashews in one pan. Drop 1 Tbsp of the batter into the other (you might be able to cook three at a time, depending on pan size). Fry for one to two minutes, until bubbling. Flip and fry for another minute. Stir the apple and cashews, then pour in the syrup. Heat for 30 seconds, then remove and keep warm while you cook all the pancakes. Serve with the apple and cashews.