1 1/2cupsplain flour(spelt or all purpose are fine)
1/4cupnatural granulated sweetener/sugar of choice
2heaping tablespoons apple sauce(if you're in Australia, I simply use the Coles or Woolies brands)
2tablespoonslight butter(I use Flora light) or coconut oil
1 1/2cupsunsweetened almond milk
1apple, chopped finely
1apple, cored and sliced thinly
4tablespoonsbrown sugar(or try coconut sugar for a healthier option)
1/4cuplow fat milk
In a medium sized bowl, combine flour, baking powder, sweetener/sugar and cinnamon. Make a well in the centre, and add the vanilla, egg, apple sauce, butter/coconut oil and milk, whisking until a smooth batter is formed and free from lumps. Fold the apples through the batter.
Pour 1/4 cup of batter per pancake onto a non stick pan/griddle sprayed with cooking oil (I use coconut oil), on low - medium heat.
Cook pancakes as you normally would, flipping when golden and removing when cooked through.
Meanwhile, make your caramel apples sauce in between flipping pancakes.
Combine apples, butter, sugar, cinnamon and vanilla in a small saucepan. Cook over low heat until butter is melted. Add half of the milk while stirring and bring to a gentle simmer. When the syrup begins to thicken, add the rest of the milk, stirring again, and simmer on low heat until apples are soft. Set aside and watch the caramel magic happen while it thickens into a heavenly caramel syrup!
Meanwhile, make the pancakes!
To serve, place 3 pancakes on plate with apple syrup. Option: top with crushed nuts