Ingredients

• overnight sponge:
• 60 g oat flour
• 60 g millet flour
• 30 g caster sugar
• 170 g oat milk
• 120 g gluten free sourdough starter (100% hydration), refrigerated
• pancake batter:
• all of the overnight sponge
• 1 egg
• 50 g melted butter, cooled
• 1/2 teaspoon salt
• 1 1/2 tsp baking powder
• 1 tsp psyllium husk powder
• caramelized apples:
• 2 small apples, cored and cut into thin slices
• 25 g butter
• 3 tbsp caster sugar
• 1/2 tsp cinnamon
• a handful of pecans, roughly chopped

Instructions

1. In the evening: Mix all of the ingredients for the overnight sponge in a medium sized bowl. Cover with cling film and let rest in room temperature overnight.
2. In the morning: Make the caramelized apples first by sautéing the apples with the butter, sugar and cinnamon in a large non stick pan for about 5 minutes on medium heat. Take the apples of the heat before they get too soggy, I like it when the apples still have some bite in them.
3. Then make the pancake batter. Add the egg, melted (and cooled) butter, salt, baking powder and psyllium husk powder to the overnight sponge and whisk together.
4. Heat a large non stick pan(you can use the same as for the apples, just make sure to wipe it out before.) and add a tablespoon of butter. Once the butter has started bubbling and then turned quiet pour about 1/4 cup of pancake batter for each pancake into your hot pan. You should be able to fit 3 pancakes at a time. Flip the pancakes once the bubbles that appear on the top stay their. Cook for another minute on the other side. Repeat for all the pancakes.
5. Serve the warm pancakes with the caramelized apples and roughly chopped pecans. Enjoy!