Healthier apple strudel pancakes

These healthier apple strudel pancakes have the best of both worlds. They have reduced sugar levels and reduced saturated fats, but are also very delicious.

This is one of my many recipes that I come up with every week. They are very straight forward to make with a step by step guide.

This recipe can also be made up rustic if you want to spend less time on making the dish look less presentable; that is the best thing about this recipe. However, if you put the effort into making the dish more presentable you will enjoy them more. A lot of people actually don't know, but you actually eat with your eyes as well as your mouth.

The great thing with these pancakes is that they are a lot different to normal pancakes and you can shape them into anything to make your dish as creative as possible.

Give this recipe a go you wont be disappointed and you won't need to worry about feeling bad about eating them.

Step 1: Ingredients

Pancake mix

100ml Almond milk
100ml Eggs
120g Wholemeal flour
2tsp Ground cinnamon
1tsp Extra virgin olive oil

Apple curd

1 Brambly
3tbsp Water
2 Eggs
1 Egg yolk
1tsp Extra virgin olive oil

Lemon, honey & nutmeg filo pastry

4 Sheets of filo
½ Lemon
2tsp Honey
1 Egg
Pinch nutmeg
20g chia seeds

Charred apples

1 Empire apple

Cinnamon yogurt

2tbsp Greek yogurt (low sugar & low fat)
1tsp Ground cinnamon

Garnish

Handful currents
Handful walnuts

Step 2: Equipment

Equipment

Sharp knife
Cling film
Peeler
Sieve
Bowls
Measuring jug
Chopping board
Parisian scoop
Saucepans
Hand blender
Pastry brush
Small non stick tray
Dessert spoons
Whisk
Squeezy bottle
Small spatula
Funnel
Non stick frying pan
Measuring scales
Zester

Step 3: Pancake Mix

Weigh out the flour, eggs and the almond milk into a bowl for the pancake mix using weighing scales. Add a pinch of cinnamon and blend the mix using a hand blender. Once the ingredients have been blended well together, use a funnel to pour the pancake mix into a squeezey bottle. Set the mix aside ready for cooking later.

Step 4: Apple Puree for the Apple Curd

Peel the brambly Apple and using a sharp knife cut the sides off discarding the core. Rough chop up the Brambly Apple placing them into a small sauce pan. Add 3 tablespoons of water to the saucepan and put a lid on top. Place onto a stove on low heat. Cook out for about 10 – 20 minutes until the apple have softened up. Drain off the soften apples over a bowl using a sieve. Let the apples sit in the sieve to drain off majority of the moisture for 5 minutes. Put the softened apples into a small bowl and blend up the apples using a hand blender until the apples are into a smooth puree.

Step 5: Apple Curd

Place the apple puree into a small bowl and crack the two eggs into the bowl with the apple puree. Crack open the last egg and separate egg yolk discarding the whites adding the yolk to the apple puree. Whisk the eggs into the apple puree until the eggs have been incorporated. Put a small pan of water onto the stove on a low heat. Place the bowl on top of the pan to start slowly cooking out the apple curd whisking occasionally. Cook out the eggs for about 10 – 15 minutes until the curd has thickened and remove the bowl of curd off the heat to cool down.Oil a small container or small cake tin lined with cling film on top. Pour the apple curd into the container allowing it to cool down slightly for 5 minutes before putting it in the fridge to set.

Step 6: Filo Pastry

Pre heat the oven to 180 Celsius/ 355 Fahrenheit, pull the filo pastry out of the fridge. Crack one egg into a bowl with honey and pinch of nutmeg. Zest half of lemon into the bowl and squeeze the half of lemon juice into the bowl catching the pips in your hand. Mix the egg mixture until it is well incorporated. Lay out one sheet of filo pastry. Using the pastry brush, lightly brush the filo with the egg mixture. Sprinkle the chia seeds on top and lay the second sheet of filo pastry on top and repeat the process.Cut up the filo pastry into long strips or desired shape using a sharp knife. Place the filo pastry onto a non stick tray. Brush the top of the filo pastries with the egg mixture before placing into the oven. Cook out for 10 minutes in the oven until the filo is golden and crispy. Take the tray out of the oven and set aside to cool down.

Step 7: Toasted Walnuts & Cinnamon Yogurt

While the oven is still on, toast off the walnuts by placing them onto a tray and placing them into the oven for 5 minutes on the same temperature 180 Celsius/ 355 Fahrenheit. Take the walnuts out of the oven and set aside ready for garnish. For the cinnamon yogurt, place the Greek yogurt into a bowl and mix the ground cinnamon into the yogurt. Place a funnel on top of a squeezy bottle and pour the yogurt straight into the funnel. Place the bottle aside ready for garnish.

Step 8: Charred Apples

Using a sharp knife cut the apple down the side. Using a Parisian scoop, cut out balls from the apple. Heat up a non stick pan on a medium heat. Once the pan has heated up, char off the apple balls in the pan stirring them around occasionally until they have coloured a little bit. Take the apple balls out of the pan setting them aside into a bowl ready to garnish the plate.

Step 9: Cook the Pancakes

Wash the non stick pan and place the pan back onto a medium heat. Once the pan has heated up, pour the teaspoon of extra virgin olive oil into the pan. Squeeze the pancake mix into the pan once the pan has heated up using the squeezy bottle into the required shapes. Cook out for 2 minutes and flip over the pancakes and cook for a further minute. Take out the pancakes from the pan ready to garnish up the plate.

Step 10: Plating Up

Take the apple curd out of the fridge and pour the curd into the squeezy bottle using a funnel. Start building up the plate starting off with the cinnamon yogurt by squeezing a small amount in the middle of the plate. Using the pastry brush spread the yogurt all over the plate evenly. Squeeze dots of yogurt and apple curd onto the plate, followed by the pancakes placing them where you feel fit. Cutting and placing the filo, garnishing with currents and walnuts.