Pancakes with Apple Compote

Ingredients

• 1 Organic lemon
• 50 ml white wine (or white grape juice)
• 1 cinnamon stick
• 750 g apples
• 30 g Honey (2 tbsp)
• 0.25 tsp vanilla powder
• 250 g whole wheat flour
• 400 ml oat drink (oat milk)
• 1 pinch salt
• 3 eggs
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Wash the lemon hot, pat dry and finely grate the zest. Squeeze out the juice. Combine the lemon zest and juice with 450 ml water, wine and cinnamon stick in a large pot and bring to a boil.

2. 2.

   Peel, core and cut the apples into wedges or cubes. Add them to the boiling liquid, bring to a boil again and simmer on low heat for 5–10 minutes until soft. Remove from heat and discard the cinnamon stick.

3. 3.

   Sweeten the apple compote with 1 tbsp honey and finish with vanilla powder.

4. 4.

   For the pancakes whisk flour with oat drink, remaining honey and salt until smooth. Fold in eggs and let the batter rest covered for about 15 minutes.

5. 5.

   Heat a little oil in a large pan over medium heat. Pour in batter to make individual pancakes, cooking each side for about 3–4 minutes until golden brown. Use all remaining batter similarly.

6. 6.

   Fill pancakes with apple compote, roll them up and serve immediately.