Okay, crazy thing: my apple sauce is still there. I thought I’d use it all up for this recipe as well as come up with something that I can potentially enjoy on Meatless Monday—for me, it’s basically Vegan Monday. As I was going through pinterest, looking for some kind of dessert-style food using apple sauce, I stumbled upon this recipe.
This was, as usual, a last minute decision, so I had to somehow use whatever I already have at home—substituting some ingredients that I lack. The recipe was simple enough, the taste was marvellous but it was definitely stuffy, so keep that in mind before making this. Lastly, I used the blueberry jam because my Stepmom suggested using the blueberry jam my sister bought months ago but never finished. Now on to the recipe!
 |
| Yep, I burnt it all |
Ingredients
(original recipe from Feasting on Fruit; makes 3-4)
- 1/2 cup apple sauce (recipe here)
- 2 tbsp. blueberry jam
- 1 1/4 cup all-purpose flour (the original recipe recommends oat flour)
- 1/2 cup non-dairy milk (I used multigrain milk)
- 2 tsp. lemon juice
- 2 tbsp. maple syrup
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- Combine all the ingredients in a blender.
- Blend until combined. Do not over blend.
- Heat a non-stick skillet/frying pan over medium-high heat.
- Pour about 1/4 to 1/3 cup of batter into the pan. Since it’s quite thick, spread/smooth into a circle.
- Cook for 2-3 minutes on both sides. When you can easily slide a spatula under, it’s time to flip.
- Repeat until all the batter is gone.
- Top with fruit, vegan butter and/or maple syrup, your choice.
- Serve while hot, bon appétit!
Tips: Make sure all the ingredients are in room temperature to ease the mixing process. It turns out, the dough will be incredibly thick, so if you have a mixer, you can use that instead. Oat flour is gluten-free, so if you’re avoiding gluten, use it instead. In effect, I believe it won’t be as thick and sticky, as is the case with all-purpose flour.
The milk I used here was multi-grain milk, which consists of soy bean, purple brown rice, black sesame, malt extract and barley—but a regular soy milk would work just the same. If you can, boil the apple sauce from my previous recipe with a bit of water, to make it less thick. Be careful when frying the pancakes, as the dough is really sticky and may stick to the spoon you use to scoop it. Spread it carefully and evenly. Lass es euch schmecken!
Okay, crazy thing: my apple sauce is still there. I thought I’d use it all up for this recipe as well as come up with something that I can potentially enjoy on Meatless Monday—for me, it’s basically Vegan Monday. As I was going through pinterest, looking for some kind of dessert-style food using apple sauce, I stumbled upon this recipe.
This was, as usual, a last minute decision, so I had to somehow use whatever I already have at home—substituting some ingredients that I lack. The recipe was simple enough, the taste was marvellous but it was definitely stuffy, so keep that in mind before making this. Lastly, I used the blueberry jam because my Stepmom suggested using the blueberry jam my sister bought months ago but never finished. Now on to the recipe!
|
| Yep, I burnt it all |
Ingredients
(original recipe from Feasting on Fruit; makes 3-4)
- 1/2 cup apple sauce (recipe here)
- 2 tbsp. blueberry jam
- 1 1/4 cup all-purpose flour (the original recipe recommends oat flour)
- 1/2 cup non-dairy milk (I used multigrain milk)
- 2 tsp. lemon juice
- 2 tbsp. maple syrup
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- Combine all the ingredients in a blender.
- Blend until combined. Do not over blend.
- Heat a non-stick skillet/frying pan over medium-high heat.
- Pour about 1/4 to 1/3 cup of batter into the pan. Since it’s quite thick, spread/smooth into a circle.
- Cook for 2-3 minutes on both sides. When you can easily slide a spatula under, it’s time to flip.
- Repeat until all the batter is gone.
- Top with fruit, vegan butter and/or maple syrup, your choice.
- Serve while hot, bon appétit!
Tips: Make sure all the ingredients are in room temperature to ease the mixing process. It turns out, the dough will be incredibly thick, so if you have a mixer, you can use that instead. Oat flour is gluten-free, so if you’re avoiding gluten, use it instead. In effect, I believe it won’t be as thick and sticky, as is the case with all-purpose flour.
The milk I used here was multi-grain milk, which consists of soy bean, purple brown rice, black sesame, malt extract and barley—but a regular soy milk would work just the same. If you can, boil the apple sauce from my previous recipe with a bit of water, to make it less thick. Be careful when frying the pancakes, as the dough is really sticky and may stick to the spoon you use to scoop it. Spread it carefully and evenly. Lass es euch schmecken!