- whole or spelt wheat flour: 75 g
- apples: 60 g
- hazelnut butter: 1 tsp
- agave syrup: 2 tsp
- baking powder: 1 tsp
- oat-based milk: 75 ml
- salt: 1 pinch(es)
- cinnamon: 0.5 tsp
- coconut oil : 1 tsp
- apples as topping: 0.5 piece(s)
- hazelnut butter as topping: 1 tsp
- soy-based yoghurt: 100 g
Grate half of an apple and stir it together with the other ingredients required for the batter in a bowl.
Set the batter aside and let it rest a little.
In the meantime heat some coconut oil in a pan and dice the remaining apples.
Pour the batter into the pan and fry each pancake alongside pieces of diced apple. The apple will wonderfully caramelize in the pan.
Garnish with cinnamon, soy-based yoghurt, hazelnut butter and serve!