If you are a big fan of apple pie, you will love my apple pie pancakes!!! My grand-daughters were over for the weekend, and they always asks for my pancakes come morning :) They have even requested them for dinner, those silly ducks! They sure love their pancakes!!
This is one recipe they can't seem to get enough of, along with my chocolate pancakes :) but that's a whole other recipe!! :) These pancakes are warm, comforting, inviting, and can I say delicious. They are simple to die for!
Not only are they buttery, but each and every golden pancakethey are filled with apple flavor. Topped with loads of buttery maple caramelized apples and raisins.
A panCAKE fit for my two princesses!
Have fun with them, put a twist on a traditional pancake and serve and cut it like a wedge of cake! I promise you and your family will love them as much as mine do. Enjoy!
“ Being vegan for me is a cleaner way of not participating in practices that don't align with my values. ~Cory Booker
This recipe makes 6 pancakes. Serves 4, if cut in wedges
2 tbsp dried raisins
1/4 cup apple juice ( plus )
1 to 2 tbsp V-butter*
1/8 tsp cinnamon
3 tbsp maple syrup
1 large pinch of ground cardamom
1 pinch ground cloves
Start by making your apple toppings by adding all your ingredients in a non-stick pan.
On a medium to low heat, cook apples until nice and tender. Your liquid should reduce to a caramel sauce. Keep adding in a little exta apple juice or water if apples take longer to cook, but do not burn them.
Note: You want your apples nice and tender with a nice thick sauce to pour over your pancakes. ( sauce should be the consistency of maple syrup )
1 1/2 cups ALL PURPOSE flour
3 tbsp sunflower oil
1/2 tsp salt
1 1/2 tsp baking powder
1 apple, grated
1/2 tsp ground cinnamon
1 to 2 tsp vanilla
1 1/2 cups of Almond milk
1/8 cup water
2 tsp kombucha vinegar ( you can also use apple cider vinegar )
In a medium bowl, mix together the flour, baking powder, baking soda, salt and cinnamon.
Add the grated apple into the flour mixture and mix. Pour in the oil, komucha viegar, vanilla, water and almond milk and mix everything together well.
Meanwhile, over medium-low heat, place your non stick pan and heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional V-butter, oil, or cooking spray (nonstick surfaces likely won’t require any oil).
Put a pinch of baking powder in your batter mix and gently stir the batter one last time, in case the liquid has separated. Using a laidel, scoop batter onto the warm skillet, leaving a couple of inches around each pancake for expansion.
Cook until small bubbles form on the surface of the pancakes, 2 minutes (gently check the bottom of the pancake to see if golden). Flip the pancake, then cook until lightly golden on both sides, 1 to 2 minutes more.
Repeat the process with the remaining batter. Placing each pancake onto a dish toping each one with a small dab of V-butter.
Once pancakes are all done, add some V-butter, your apple toppings and maple syrup.
Cut as a wedge of cake and serve immediately.
*V-butter / V-becel = vegan butter
You can watch the video here for references