These are DELCIOUS pancakes to enjoy on the weekends when you have more time to take breakfasts slower - in fact they are brilliant also for a brunch.

Naturally lower in gluten with the spelt and buckwheat and boosted with protein from the eggs, good fats from the milk (you could add a dollop of live yoghurt into the mix too if you wanted) and gut loving apple puree (this was simply cooking apples steamed until a pureee).

Makes about 16 fluffy pancakes

Ingredients

180g white spelt flour

50g buckwheat flour

80g apple puree

2 eggs

1/2 tsp baking powder

220 milk

1/2 tsp vanilla extract

1 tsp maple syrup

Simple get a large bowl and add in the flours and baking powder.

Separate the eggs and add the yolks into the centre of the flours and the apple puree - gently stir from the middle outwards… creating a well in the centre. When it begins to get too thick start gradually adding the milk to loosen.

Next get another bowl and whisk the egg whites until stiff. Take a large tablespoon of egg white and stir that rigorously through the batter and then gently fold through the rest of the egg white.

Add in the vanilla and maple.

Get a large frying pan and heat up some oil (I actually used a mix of beef tallow from Ossa Organic and butter). When the pan is nice and hot add in dollops of your pancake batter. When you start to see little bubbles coming through, flip and cook on the other side.

Work your way through all the batter and make the pancakes.

I served the pancakes with a quick blackberry maple compote, bacon and a dollop of fresh live yoghurt.

These pancakes would freeze brilliantly.

Blackberry Maple Compote - just get a handful of frozen blackberries and add to a small pan, heat up gently and add in some maple. Heat more and allow the liquid from the berries to come out and then evaporate until lovely and jammy - its ready!