NEAL’S PIKES PEAK POWER PANCAKES

If you ever go to Barr Camp, these pancakes are what you’ll be served for breakfast. Easy to prepare and nutritious, they keep you going during a big day on the mountain.

Serves 4-6

• 130g plain flour

• 35g buckwheat flour

• 35g wholewheat flour

• 40g polenta or medium-ground cornmeal

• 25g rolled oats

• 2 tbsp brown sugar

• 2 tbsp unsweetened cocoa powder

• 1 tbsp baking powder

• 1/4 tsp bicarbonate of soda

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• ½ tsp vanilla extract

• ½ apple, finely diced

• 4 tbsp apple sauce or juice

• Milk or water, as needed

• Neutral oil, for frying

To serve (optional):

• Nut butter

• Maple syrup

• Handful of walnuts, pecans or almonds, chopped

1. Combine the dry ingredients in a large bowl and mix until well combined. Stir in the vanilla, diced apple and apple sauce or juice, then whisk in enough milk or water to bring the mixture to a thick yet pourable consistency. 2. Heat a frying pan or cast-iron skillet over a medium heat, add a little oil to the pan, then ladle in enough batter to form a pancake (about 3-4 tablespoons). Swirl the pan a little to spread evenly. Cook for about 3 minutes until bubbles break the surface of the pancake and the underside is golden brown. Flip with a spatula and cook for a further 1 minute on the other side. Remove from the pan to a plate. 3. Repeat until all the batter is used up. 4. Serve as you wish, perhaps spread with some nut butter or with a drizzle of maple syrup and a scattering of chopped nuts.