Apple-cinnamon Swirl Pancakes (vegan)
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 3
- 1 1/4 cups unbleached flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 1/3 cups almond milk or 1 1/3 cups soymilk
- 1/2 tablespoon ener-g egg substitute
- 1/4 cup chopped walnuts
- 2 tablespoons prepared batter (above)
- 2 tablespoons natural applesauce
- 1 teaspoon cinnamon
Recipe
- 1 in a large bowl, mix flour, sugar, baking powder, salt, and cinnamon.
- 2 add almond (or soy) milk and egg replacer mixture and stir just until flour is moistened. (for thicker pancakes, use only 1 cup milk.)
- 3 let the batter rest for 5 minutes while the skillet heats.
- 4 while the batter is resting, combine all of the "swirl" ingredients, using 2 tablespoons of the prepared batter.
- 5 heat a non-stick griddle or skillet (sprayed lightly with non-stick spray) over medium heat until a drop of water sizzles.
- 6 gently stir the walnuts into the batter.
- 7 pour batter by scant 1/4 cupfuls onto hot griddle.
- 8 immediately drizzle the cinnamon-apple batter over the top of each pancake in a swirl pattern.
- 9 cook until tops are bubbly and bubbles burst; edges will look dry.
- 10 with a pancake turner, turn and cook until undersides are golden.
- 11 place on a warm platter; keep warm.
- 12 repeat until all batter is used, brushing griddle lightly with canola oil, if necessary, to prevent sticking.
- 13 serve pancakes with syrup or other topping as desired.
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