In a large bowl, add the oat flour, baking powder, baking soda and salt.
Add the remaining pancake ingredients except the apple and whisk until just combined. Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or cooking spray.
Pour the batter into a liquid measuring cup, then pour about 1/4 cup's worth for one pancake. Wait until some bubbles start to form and then add a few apple slices on top. Allow to cook for 2 more minutes and then flip the pancakes over. Cook for about 3 more minutes until batter is cooked through.
Serve pancakes hot and drizzle honey on top and some caramelised apples.
This recipe is gluten free.TO MAKE IT VEGAN:
You can use a flax egg or a banana to replace the egg, maple syrup instead of honey, and coconut cream or vegan yogurt instead of the greek yogurt.HOW TO STORE – FRIDGE & FREEZER:
Store these pancakes stacked with wax or parchment paper in between each one in an airtight tupperware container in the fridge. If freezing, store them in a freezer-safe zipped bag with wax or parchment paper in between each other. Store them flat to freeze. They last very long in the freezer!VARIATIONS:
You can use pears or even plums in place of the apples.