OK so I’m not sure whether these were worth the effort, if I am brutally honest. And this isn’t intended to offend the author at all! It was that the pancake batter was thicker than I can normally be bothered with at that time of day. This recipe is based on one from runninsrilankan.com
I added in some gingerbread spices, for noms.
1. Cook 1/2 cup quinoa in 2 cups of water. Bring to the boil and once the water has gone remove from the heat. Pour into a large bowl and add 1/2 cup plant milk. Place a plate over the top (or a lid) and allow to absorb.
2. Stir into the quinoa: 1/2 cup wholemeal gluten free self raising flour + 1 tsp baking powder + 2 teaspoons of pumpkin spice mix (1/2 tsp each of cinnamon and ginger + 1/4 tsp nutmeg and cloves) + a pinch of salt.
3. Mix through and then cook as you normally would pancakes.
To make the apples, I cooked a sliced apple in 1 tsp brown sugar + 1 tsp vegan butter + 1/2 tsp cinnamon grounds.