Pancakes…mmmmm. I have been looking forward to posting my go-to vegan pancakes recipe… When my daughter Tara loudly mused that she could really go for some pancakes (hmmmm) I saw an opportunity. Plus it is SO fall-like today that visions of apples, specifically apple pie, are dancing in my head. I combined her musing with my dreaming and the result is a fall-like, appley hearty pancakey breakfast delight.Tara is home only for the rest of this week 🙁 She is then moving to the Big Apple, so of course, princess’s wish for a pancake breakfast was granted. She, like her brother Brian before her, is leaving the proverbial nest to live and work in New York. Though only two hours from here, the city is taking her away from home-cooked vegan deliciousness, at least until she comes here for a visit (or I schlep up with homemade goodies). Segue to these pancakes…I made plenty and, because they freeze well, Tara can take a taste of home with her on her New York chapter.
Bob’s Red Mill Gluten Free Flour . was used again for this recipe. I have yet to find a recipe that it fails act as a perfect substitute for regular flour. My basic vegan pancake recipe calls for all purpose flour, but I chose to make these vegan pancakes gluten-free for my buddies with celiac disease and gluten-sensitivities. I have listed this option in the recipe.
So on to the apples. The words “crisp” and “fall” might cause one to conjure up images of apples and falling leaves (at least for me they do) and right now apples are all the rage in groceries stores and farmers markets. Chosen for this were organic granny smith and pink lady apples, but feel free to use what you have on hand. I do like the way the tart firm apple flavors contrast with the milder sweet ones; I really like to use both kinds in recipes for pies and the like.
Before preparing the pancake batter, I “cooked” up the pie apples. Peeled diced apples are mixed with pumpkin-pie spice (which is basically a mix of cinnamon, allspice and nutmeg-if you don’t have this on hand you can sub with cinnamon and nutmeg) maple syrup, a smidge of brown sugar and water.
Saute over medium heat for about 10 minutes…the apples develop an beautiful golden hue and boy the house smells awesome!
Add a pinch of salt and 1/2 tsp lemon juice and a pinch of salt. I squoze (that SHOULD be a word) half a lemon with my green squeezer:
Cover the apples with a lid and make the pancakes. I mentioned that you can freeze them. If doing so, let them cool on a rack before bagging them and shipping to the arctic north (aka my freezer).
When pancakes are ready, top with the pie apples and enjoy!