Core the apples, cut them into small cubes and put them in a saucepan with a little water and the cinnamon. Cook everything gently until you have a soft apple compote.
Stir the sweet lupin flour with the oat milk to a smooth, fairly runny batter. Leave the batter to stand briefly so the flour can swell.
Heat the vegan butter or a little olive oil in a frying pan. Add the batter in portions and cook small pancakes over a medium heat.
Flip the pancakes as soon as the surface starts to set and cook the second side until golden. Meanwhile, roughly chop the walnuts.
If the apple compote is too chunky, mash it lightly with a fork. Season with a little more cinnamon if needed.
Serve the lupin pancakes with the warm apple compote and scatter the walnuts over the top.
Good to know
These pancakes are simple, warm and pleasantly nutty. The apple compote keeps them moist without needing any extra sweetness. A breakfast like this feels cosy straight away.
Swaps
Oat milk → unsweetened almond milk (usually a little thinner) | Vegan butter → olive oil | Walnuts → pecans (similarly nutty, often a little milder) | Apples → pears (also plenty of fibre, usually a little softer in the compote)
Allergens
Contains lupin and walnuts, and the oat milk contains gluten unless it's certified gluten-free; generally suitable for children, but take care with known allergies, and during pregnancy the ingredients are common ones, as long as you have no allergies to them. Contains: gluten (oats).
