Method

1. If you have a blender, blend the apple puree, eggs, oats, cinnamon, baking powder, and ¼ tsp of salt until smooth. If not, use a spoon to combine the ingredients until smooth.

2. Add 1 tbsp butter, ½ tsp of cinnamon, and the finely diced pink lady apple to a small saucepan, over medium heat. Cook for 5mins, or until softened and starting to caramelise. Set aside and cook the pancakes.

3. Heat ⅓ tbsp of the butter in a frying pan, over medium heat. It should melt quickly but make sure it doesn’t brown.

4. Pour the batter into the pan to desired size (approx. 10cm), roughly 1cm thick for each pancake. You can probably fit 2 in a pan at a time.

5. When bubbles start forming on the top, flip with a spatula. Reduce heat slightly and cook until both sides are golden brown. Repeat until all batter is used up.

6. Top with yoghurt, nut butter, stewed apples, and sprinkle with nuts.

Second Nature special tip

For a lighter fluffier pancake, blend the oats into ‘oat flour’ before adding to the mixture. These pancakes are based on our famous blueberry oat pancakes with some adjustments and they aren’t as sweet, which is why we’ve topped them with stewed apples. To make your own apple puree, peel, core and roughly chop 4-6 apples. Add to a saucepan with boiling water. Cook for 5mins and then reduce heat for 12-15mins (until softened). Drain and then puree in a blender. Pancakes can be frozen once cooked, and then defrosted in the microwave or toaster.