Ingredients
Method
1.In a large bowl, sift together flour, soda and cinnamon. Make a well in the centre.
2.In a large jug, whisk buttermilk, egg and eggwhite, sauce and vanilla together. Gradually whisk into flour mixture until smooth.
3.Heat a large non-stick pan over medium heat. Spray lightly with olive oil. Add quarter cups of batter to the pan in 3-4 batches. Cook 3–4 minutes until underside is golden and bubbles appear on surface. Turn and cook a further 2-3 minutes to cook through.
4.Serve 2 pancakes per serve topped with sliced apple, berries, crumbled ricotta and extra apple sauce.
Make these ahead of time and freeze in serving portions.
Note