Apple pancakes, super light, gluten-free, egg-free, perfect for healthy and tasty breakfasts, or for wholesome snacks that won’t weigh you down. Making them is really simple and takes little time. I topped them with sautéed apples and agave syrup, but of course, you can serve them with classic maple syrup or some jam. I generally alternate them with classic porridge.
Let’s get to work and prepare the apple pancakes together.
OTHER VEGAN DESSERTS
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 8 pancakes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making apple pancakes
- 2 apples (250 g)
- 2 cups oat flour
- 1 cup oat milk
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp coconut oil
- 2 apples
- 2 tbsp sugar
- 2 tbsp lemon juice
- 1 coconut oil
Tools
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- Grater
- Pan
Steps to prepare apple pancakes
Peel the apples and grate them with a coarse grater. Drizzle with lemon juice. Mix with oat flour and oat milk. Add sugar, vanilla extract, and coconut oil (or seed oil). Mix until you have a smooth batter.
Form the pancakes in a pan lightly greased with coconut oil (or seed oil) and cook for a few minutes on each side.
Peel the apples and cut them into cubes. Sauté for 5-10 minutes with coconut oil (or seed oil), sugar, and lemon juice. Serve the pancakes with sautéed apples and agave syrup.
Storage
You can keep the pancakes in the fridge for two days.
