Puerto Rican Vegan: Apple Cinnamon Pancakes

Thursday, August 4, 2011

Apple Cinnamon Pancakes

Have you ever tried to find a recipe for vegan pancakes? Have you ever eaten them? I lost count on how many recipes I tried that were a FAIL to the highest degree. They were dry, hard, grose excuses for pancakes and we had given up on this family delight - until now.

This is a recipe that I've altered and perfected. They are absolutely delicious, no one will ever know they are vegan - unless you feel like spilling the beans.


1/2 cup vegan butter (we use Earth Balance)
2 cups rice milk
2 tbsp lemon juice
2 cups all-purpose flour
1/4 cup raw sugar (or agave)
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 tbsp vegetable oil (like grapeseed)
2 tsp vanilla
1 large organic apple, peeled and sliced thin
Cinnamon to sprinkle

Melt butter and set aside to cool. Stir flour with sugar, baking powder, baking soda and salt. Make a well in center. Add milk, lemon juice, oil and vanilla and stir until just blended. The batter should be a bit lumpy. For fluffy pancakes, mix as little as possible.

Lightly coat a large frying pan with butter and set over medium heat. Pour 1/4 cup batter into pan (you can also use a pancake griddle). Place apple slices on pancakes and sprinkle with cinnamon.

Cook until bubbles form on the top of each pancake and edges begin to brown, about 2 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes become golden, 1-2 min. Don't press or they will become tough. Serve right away or place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. They're delicious drizzled with maple syrup!

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