All recipes / Vegan Apple Pancakes
Vegan Apple Pancakes
No eggs, no dairy!
This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet. She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet. When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories!
Ingredients
2 cups oat flour
1/2 cup rolled oats
1 1/2 Tablespoons ground cinnamon
2 Tablespoons coconut sugar
1/2 Teaspoon
2 1/2 Tablespoons baking powder
Wet ingredients:
1/2 cup
2 cups Unsweetened Almond
2 egg replacers or flax eggs
2 Teaspoons vanilla
Other ingredients:
1 cup cubed apple
2 Tablespoons melted coconut oil
oil for pan (avocado or coconut)
Directions
01
Combine dry ingredients and mix together in medium bowl
02
Combine wet ingredients in bowl
03
Pour wet ingredients into dry ingredients and mix well
04
Gently mix in apples
05
Allow mixture to sit 3-5 minutes, it will thicken slightly
06
In the meantime, bring a cast iron skillet to medium heat and add enough oil to just cover the pan so it doesn’t dry out
07
Once pan is hot and ready, use a 1/2 cup to scoop out the pancake mix and pour into middle of the pan
08
Use the measure cup or the back of a spoon to flatten the mixture and make it into a round pancake
09
Let cook 2-3 minutes per side or until the edges start to bubble slightly (if you don’t flatten them as much you might want to cook closer to 3-4 minutes per side)
10
Serve immediately with real maple syrup and additional ground cinnamon on top
