2 cups (500 ml) milk or nutmilk*
1 free range egg
1 tsp (5 ml) vanilla extract
1/4 (1 ml) tsp salt
3 Tbsp (45 ml) sucanat (dried sugar cane juice)
1 cup (250 ml) unbleached white flour or 1 1/2 cup (375 ml) whole wheat flour
2 large apples (or try other fruit peaches, blueberries or sour cherries)
butter for frying
Combine milk, egg, vanilla, salt and sugar with a hand mixer.
Gradually add flour and mix until batter is smooth. Peel and core apples. Cut into small pieces or grate with a coarse grater. Add to pancake batter. Heat butter or coconut butter in medium frying pan. Spoon batter into pan and bake until golden brown on both sides.
Remove from pan and serve hot or cover and refrigerate. Makes a nice lunchbox snack. Makes 20 pancakes.
*To make four cups (one litre) of nutmilk, take one cup of cashews or almonds and add four cups of water. Blend on highest speed for one minute. Drain liquid. If there is still pulp in the mixer, use some of the drained liquid, add to pulp and mix some more. Proceed until pulp has dissolved. Nutmilk can be refrigerated for several days and is great for gravy or fruit shakes.
Source: alive Magazine (pre-2000)