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Pancakes…mmmmm. I have been looking forward to posting my go-to vegan pancakes recipe… When my daughter Tara loudly mused that she could really go for some pancakes (hmmmm) I saw an opportunity. Plus it is SO fall-like today that visions of apples, specifically apple pie, are dancing in my head. I combined her musing with my dreaming and the result is a fall-like, appley hearty pancakey breakfast delight.Tara is home only for the rest of this week 🙁 She is then moving to the Big Apple, so of course, princess’s wish for a pancake breakfast was granted. She, like her brother Brian before her, is leaving the proverbial nest to live and work in New York. Though only two hours from here, the city is taking her away from home-cooked vegan deliciousness, at least until she comes here for a visit (or I schlep up with homemade goodies). Segue to these pancakes…I made plenty and, because they freeze well, Tara can take a taste of home with her on her New York chapter.
Bob’s Red Mill Gluten Free Flour . was used again for this recipe. I have yet to find a recipe that it fails act as a perfect substitute for regular flour. My basic vegan pancake recipe calls for all purpose flour, but I chose to make these vegan pancakes gluten-free for my buddies with celiac disease and gluten-sensitivities. I have listed this option in the recipe.
So on to the apples. The words “crisp” and “fall” might cause one to conjure up images of apples and falling leaves (at least for me they do) and right now apples are all the rage in groceries stores and farmers markets. Chosen for this were organic granny smith and pink lady apples, but feel free to use what you have on hand. I do like the way the tart firm apple flavors contrast with the milder sweet ones; I really like to use both kinds in recipes for pies and the like.
Before preparing the pancake batter, I “cooked” up the pie apples. Peeled diced apples are mixed with pumpkin-pie spice (which is basically a mix of cinnamon, allspice and nutmeg-if you don’t have this on hand you can sub with cinnamon and nutmeg) maple syrup, a smidge of brown sugar and water.
Saute over medium heat for about 10 minutes…the apples develop an beautiful golden hue and boy the house smells awesome!
Add a pinch of salt and 1/2 tsp lemon juice and a pinch of salt. I squoze (that SHOULD be a word) half a lemon with my green squeezer:
Cover the apples with a lid and make the pancakes. I mentioned that you can freeze them. If doing so, let them cool on a rack before bagging them and shipping to the arctic north (aka my freezer).
When pancakes are ready, top with the pie apples and enjoy!
- 4 medium apples peeled cored and diced*
- 3 tbsp water
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice can sub with 3/4 tsp cinnamon and 1/4 tsp nutmeg
- 1/2 tsp fresh lemon juice juice from half a lemon
- pinch salt
- 1 cup Bo's Red Mill gluten-free flour can use all-purpose for non-gluten free
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp vegetable or canola oil
- 3 tbsp aquafaba lightly whisked
- 1-2 tbsp olive oil for griddle or pan
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Peel, core and dice apples.
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Place apples in medium saucepan.
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Add water,maple syrup,brown sugar and pumpkin pie spice.
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Stir well and cook over medium heat for 10 min, stirring frequently. Apples should soften but retain their shape.
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Turn off heat. Add lemon juice and salt. Stir and cover with lid.
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Set aside.
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In medium-sized bowl stir together flour, baking powder and salt.
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In smaller bowl combine almond milk with vinegar and wait a few min.
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Add syrup, oil and aquafaba to milk mixture and whisk.
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Pour milk mixture into flour mixture and whisk until well combined.
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Preheat griddle or non-stick frying pan over medium heat.
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Using pastry brush, coat griddle/pan with the olive oil.
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Make pancakes by using about 1/3 cup batter for each. Cook 2-3 min until edges are dry and most air bubbles have popped.
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Flip over and cook for an additional min or two.
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Top with a spoonful of apple mixture.
The crazy amount of polyphenols in apples contributes to their cancer-preventing, blood-sugar lowering and heart healthy benefits. Some studies even link apples with asthma-prevention. How 'bout them apples?
