Ingredients

45 g apple puree

100 g oat flour

120 ml plant-based milk (more if needed)

25 g coconut blossom sugar or 20 g maple syrup

15 g cashew butter

1 1/2 teaspoons baking powder

dash of apple cider vinegar

Cinnamon

TOPPING:

apples

Speculoos Cream/Cashew Coconut Spread

preparation

Mix the dry ingredients in a bowl.

Add all other ingredients and mix well.

Allow to soak for a short time.

In the meantime, cut the apples into small pieces and sauté briefly.

Then fry the pancakes in a non-stick pan (with a little coconut oil if necessary).

Spread the apples on the pancakes and enjoy with a nut butter of your choice.