Pancakes -Spiked Apples

Pancakes are saviors as additions to a quick lunch when my kids come home from school for their lunch break. We have less than an hour so it better be quick!
Mostly I like to also have made a bean or vegetable soup before hand the maybe the day before to go with the pancakes. In this recipe you can skip the Grappa if you are afraid of getting your kids drunk(the alcohol evaporates with cooking anyway).
About Chia seeds, besides being very nutritious and providing stamina, they are great egg replacers, a tablespoon of Chia dissolved in a bit of water and added to a cake, bread or pancake and is the same as adding an egg. One of these days I will make a tofu omelette with Chia, it may work.

1 cup spelt white flour
1 cup spelt whole flour
1/4 cup corn flour
1 tsp baking powder
2 tbs chia seeds dissolved in 1/4 cup water
about 4cups of grain, nut or soy milk
water to add and create the desired batter consistency if the milk gets absorbed too quickly and the batter becomes too thick
coconut oil for cooking the pancakes

Spiked Apples
2 apples cut in thin slices
1 tbs coconut oil
a pinch of salt
a tiny pinch of chili powder or chipotle
2 tbs coconut sugar
cinnamon powder
raisins soaked in the Grappa or in water
1/2 Grappa (about)

-put all the dry pancake ingredients in a bowl
-add the liquid and the chia seeds soaked in water
-stir well and add extra water if the batter is too thick
-heat up a heaving frying pan and put a teaspoon of coconut oil in it
-add one big ladle full of batter to the pan with oil and turn the pan so that the batter coversas much of the pan as possible
-cook one side until it begins to get golden and then turn pancake over

Spiked Apples
-heat coconut oil in a broad pan
-add the apples, the pinch of salt, chili, and cook for a couple of minutes stirring occasionally
-add the cinnamon and the coconut sugar, stir
-add the Grappa and raisins and cook about 2 minutes until the alcohol is gone
-serve on top of the pancakes



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