1. In a large bowl mix together the flour, bicarbonate of soda and cinnamon. Make a well in the centre and beat in the eggs, buttermilk, melted butter and grated apple.
2. Add a little oil to a large non-stick frying pan and swipe clean with a piece of kitchen paper. Heat the pan. Add 3 large spoonful’s of the pancake batter to the pan and allow to spread to about 6cm. Cook for 1-2 minutes until bubbles appear on the top of the pancake. Sprinkle each with a little granola and flip over and cook on the other side for 1-2 minutes. Cover and keep warm while you cook the remaining pancakes - until you have about 12 pancakes. Serve with extra yoghurt fresh fruit and agave nectar to drizzle.
The pancake batter is thick - don’t be tempted to add milk to thin it down. The pancakes may need a little help with a spoon to spread to 6cm however they will be light and fluffy on cooking.
75g (3oz) White’s Hazelnut, Almonds & Honey granola
300g (10oz) self-raising flour
1 tsp bicarbonate of soda
½ tsp ground cinnamon
2 medium eggs
284 ml carton buttermilk
75g (3oz) salted butter, melted
2 large red skinned apples, cored and coarsely grated
½ tsp sunflower oil