Apple cinnamon pancakes

12 Feb 2018

These fluffy vegan pancakes are so easy to make and it really leaves you wondering why people think eggs are so vital for pancakes. They're really not!

I've gone for the humble British apple in this recipe becasue it's in season (just!) and I have a freezer full of applesauce form the apple tree last summer that needs using up. You can use a whole range of other toppings with these pancakes and even switch out the apple completely. You could include mashed banana in the batter instead if you fancy it, or add a  tablespoon of cocoa powder for chocolate pancakes. There are so many option once you get the basic batter recipe down so enjoy mixing and matching.

Serves 2 - 3 people

Ingredients

1 cup flour

1 cup milk (rice, oat, almond)

1 tsp baking powder

1 tsp agave syrup

1 Tbsp ground flaxseed

1 Tbsp coconut oil

½ tsp vanilla extract (optional)

¼ tsp cinnamon

pinch salt

1 apple, chopped into small chunks

 

Method

Start by combining the wet ingredients – in a measuring jug pour in the milk and stir in the ground flax. Let sit while you prep the rest. The flax gets gloopy and acts as an egg substitute.

In a large bowl mix together the flour, baking powder, cinnamon and salt with a wooden spoon. Set to the side.

Add the melted coconut oil and vanilla essence to the milk and use a fork to mix together until everything is well combined.

Make a well in the dry ingredients and pour in the wet. Fold the batter together with a wooden spoon until there are no longer any large lumps. Add half of your chopped apple and mis it into the batter.

To cook the pancakes heat a heavy based frying pan over medium heat. When the pan is hot add a small amount of oil so the base is coated. Made sure the pan is proper hot before you add the batter. Slowly spoon in a ladle-full of the batter. Cook the pancake for 2-3 minutes each side. Repeat with remaining batter. Serve the pancakes stacked high with a dollop of applesauce, a sprinkle of cinnamon, the rest of those chopped apples, a spoonful of yoghurt (I used coconut yoghurt) and a drizzle of honey, agave or maple syrup. I also sronked on some toasted flaked almonds. Other topping ideas could be banana & blueberries with maple syrup.