1-1/2 cups spelt or red fife flour (or half quinoa flour – it works, I've tried it)
1-1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
2 apples, finely chopped (or 1 apple and 1 mashed banana)
2 medium eggs, whisked
1-3/4 cups nut milk
Coconut oil (you'll need a couple of tablespoons
Combine the dry ingredients in a large bowl: flour, baking powder and spices.
In a separate bowl, combine the apples, egg and nut milk. Add the wet ingredients to the dry and mix until combined.
Heat up a large pan to medium/high heat and melt coconut oil, just enough to coat your whole pan. You'll need to add more coconut oil every time you add more pancakes. This is key for pancake perfection.
I use my 1/4 cup measuring cup to pour the batter on to the pan. Make sure the pan is hot before you add the first pancake. Cook for a few minutes, just until you see bubbles forming. Flip and cooking for another minute or so.
This makes a big batch, so I usually toss them in the oven on the "warming" function while I make the whole batch.
I've never actually counted how many it makes but I think it's around 15-18, 3.5-4inch diameter pancakes.
Top with coconut butter and raspberries. To make compote, just warm frozen organic raspberries with a drizzle of maple syrup. Mash them with a fork and pour on top of pancakes. You won't even need more syrup!