Place all of the dry ingredients in a bowl and combine together
Add the wet ingredients to the dry ingredients and stir lightly to create a pancake batter (you are aiming for a thick yet spoonable batter than you can pour)
Heat a non-stick pan over a medium heat with a little olive oil
Using an ice cream scoop (or similar), add a spoonful of batter to the centre of the pan, cooking one pancake at a time (use the back of the scoop to spread out the batter and shape into a disc). You are aiming to get 8 pancakes out of the batter
Cook for 1 – 2 minutes on each side until golden (you will know when they are cooked as you’ll start to see bubbles forming on the top of the batter)
Stack the pancakes onto a plate as you cook them and cover to keep warm
Once the pancakes are all cooked, layer apple puree between each pancake to create an epic stack and top with crumbled Biscoff crumb and vanilla ice cream
