Apple Pancakes
How do you make vegan apple pancakes?
Blend one apple with plant-based milk and sugar; add melted coconut oil. Incorporate this mixture into the sifted flour with baking powder and spices. Add small pieces of fresh apple to the batter. Cook portions in a greased skillet for 3-4 minutes per side until golden and bubbles form.
An exquisite variation on pancakes, with a delicious aroma and flavor; the pairing of apple and cinnamon is incredible. As always, we make them without eggs or cow's milk. Easy and quick. A spectacular breakfast or snack that everyone will love.
The screen will not turn off while you cook.
Servings: Makes 12 medium pancakes
Ingredients
- 300 g semi-whole wheat flour
- 4 apples (3 for the batter and 1 for decoration)
- 350 ml rice drink (or soy)
- 50 g cane sugar
- 6 g instant baking powder for sweets
- 2 teaspoons ground cinnamon
- 40 ml melted coconut oil
- 1 pinch ground ginger
- Coconut oil as needed for cooking
Instructions
Start by peeling and cutting one apple into large pieces.
Place the rice drink in a small mixer or blender, add the apple and whole cane sugar, and blend. Pour into a large bowl, add the 40 ml melted coconut oil, mix, and set aside.
In another bowl, sift the flour with the baking powder, cinnamon, and ginger.
Gradually add the dry ingredients to the bowl with the liquid ingredients.
Mix well until you have a smooth, semi-liquid batter.
Chop the other two apples into small cubes.
Add the chopped apples to the batter. Mix very well, but gently, so the apples do not break.
Preheat a nonstick skillet and spread a little coconut oil over the entire surface. For each pancake, add a couple of tablespoons of the mixture. Cook for about 3-4 minutes.
Cook until little holes appear on the surface.
Flip them and cook for another 3-4 minutes. Continue until all the batter is used.
Serve very hot with a little maple syrup and our last apple cut into thin slices.
Enjoy your meal!
Reviews
There are no reviews yet.
- 300 g semi-whole wheat flour
- 4 apples (3 for the batter and 1 for decoration)
- 350 ml rice drink (or soy)
- 50 g cane sugar
- 6 g instant baking powder for sweets
- 2 teaspoons ground cinnamon
- 40 ml melted coconut oil
- 1 pinch ground ginger
- Coconut oil as needed for cooking