Super soft and delicious, the eggless apple and almond pancakes were the stars of our breakfasts for a few days.
Tall and really fluffy, they resemble skillet cakes more than pancakes. I found this recipe on a website and tried them with a few changes!
This time, unlike my recent breakfast recipes where I didn’t use any sugar, I used 10 g of erythritol, the low-calorie sweetener often recommended by nutritionists in low-calorie diets.
Having bought it out of curiosity (since I used to use zu.bi.g by Chef Montersino, which is hard to find in specialized stores around here), I needed to use it somehow to test it!
But returning to our eggless apple and almond pancakes, I also used almond flour and whole wheat flour to test their softness, and I must say the test was brilliantly passed, thanks also to a little trick that I will reveal in the steps!
Are you ready to heat the pan? Because the batter is really quick and prepares in 5′.
READ THE TIPS AND INGREDIENT SUBSTITUTIONS AT THE END OF THE RECIPE.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Portions: 7 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 227.62 (Kcal)
- Carbohydrates 28.54 (g) of which sugars 5.50 (g)
- Proteins 5.29 (g)
- Fat 10.71 (g) of which saturated 1.22 (g)of which unsaturated 2.21 (g)
- Fibers 4.01 (g)
- Sodium 18.08 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups whole wheat flour
- Half packet baking powder
- 1/2 cup almond flour
- 1 tbsp erythritol
- 1 1/2 tbsp rice oil (or another mild oil)
- 3 oz apple mousse
- 1/3 cup dark chocolate chips
- 7 oz oat milk (or another unsweetened plant-based milk)
- 2 tsp vinegar
- ground cinnamon
- vanilla
Tools
4-inch cookie cutter
Steps
The cooking time of 5′ refers to a single pancake.
The number of pancakes also depends on how large they are and how much batter is placed in the mold during cooking.
– Pour the vinegar into the room temperature milk and let it ‘rest’ for 15′
– Put the flours in a bowl, sift the baking powder, add the cinnamon (if using), and the sweetener; mix.
– Add the oil, apple mousse, and milk with vinegar. Let it rest for 5′ and add the chocolate chips.
– The vinegar, in contact with the baking powder, will form micro bubbles, making the batter airy and the pancakes super soft.
– Lightly grease the pan and the cookie cutter with a bit of oil (do this for each pancake to help the batter release) and as soon as the pan is hot, place the cookie cutter inside and pour in a ladle and a half of batter.
– Cover with a lid and let cook over low heat for about 3′. Then remove the cookie cutter being careful not to burn yourself (if you greased it well, it will release easily), flip the pancake and continue cooking, still covered, over low heat for another 2′ or so.
Tips and Ingredient Substitutions:
– If you don’t have a cookie cutter or don’t want to use one, proceed as you would for regular pancakes. They will still be soft but won’t be as tall.
– Instead of apple mousse, you can cook an apple in very little water after peeling and dicing it, then mash it with a fork and use the amount indicated in the recipe.
– If you don’t have almond flour, use 190g of whole wheat flour.
– Instead of erythritol, you can use 30g of brown sugar or regular sugar.
