Step 1
Cook the Apples: In a small saucepan over medium heat, add the chopped apples and a splash of water. Stir occasionally and cook for 5–7 minutes until the apples soften. Make a cornstarch slurry and add it to the apples; you’ll see the mixture thickens slightly. Remove from heat and set aside.
Step 2
Combine the Dry Ingredients: In a large mixing bowl, sift together the self-raising flour, protein powder, cinnamon, baking powder, and baking soda.
Step 3
Prepare the Wet Ingredients: In a separate bowl, whisk together the soya milk and apple cider vinegar, allowing it to sit for 2–3 minutes to curdle slightly and create a “buttermilk” effect.
Step 4
Mix Wet and Dry Ingredients: Pour the soya milk mixture into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix to keep the pancakes light and fluffy.
Step 5
Cook the Pancakes: Heat a non-stick skillet over medium heat. Lightly grease if needed. Pour ¼ cup of batter onto the skillet and spread it slightly. Add a spoonful of the cooked apple mixture to the centre of each pancake, then cover with a small amount of additional batter to seal in the apples.
Step 6
Flip and Finish Cooking: Cook until bubbles form on the surface, about 2–3 minutes, then flip and cook the other side until golden brown and cooked through.
Step 7
Serve with Topping: In a small bowl, combine the almond butter and maple syrup until smooth, then drizzle over the pancakes and add whipped cream (optional) before serving.
