Dutch Apple Pancake Vegan Food
VEGAN APPLE PANCAKES
These fluffy vegan apple pancakes are perfect for a lazy fall breakfast. With applesauce and cinnamon in the batter and extra apple slices on top, they're tasty and easy to make.
Provided by Sophie & Paul
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- Combine applesauce, soy milk and oil into a wet mixture.
- Whisk together flour, sugar, baking powder and cinnamon to make a dry mix.
- Combine wet and dry mixture into a smooth, slightly thick batter.
- Preheat a slightly greased non-stick pancake pan or griddle on medium heat.
- Spoon or pour batter into the hot pan to form circles. Use about 1/4 cup (4 tablespoons) of batter per pancake. Top each circle with apple slices.
- When small bubbles appear on the top of the pancakes and their base is golden brown (this takes around 2 minutes), carefully flip the pancakes over. Cook for another two minutes.
- Take the pancakes out of the pan to stack them or serve immediately. Top with extra applesauce, maple syrup, fresh berries or dark chocolate. The apple pancakes are best served while still warm.
Nutrition Facts : ServingSize 1 pancake, Calories 116 kcal, Carbohydrate 21 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 1 g, Sugar 7 g
DUTCH OVEN-PUFFED APPLE PANCAKE
I use my cast-iron skillet when I make this recipe, but an ovenproof, non-stick skillet would work just as well. This is a brunch favorite.
Provided by Alan in SW Florida
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
- In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
- Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
- Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
- Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.
Nutrition Facts : Calories 422, Fat 23, SaturatedFat 13.2, Cholesterol 210.8, Sodium 369.3, Carbohydrate 46.5, Fiber 2.4, Sugar 23.2, Protein 9.1
DUTCH APPLE PANCAKE (VEGAN)
I got the original recipe for this out of the South Beach Diet 30 minute meal cookbook. It wasn't vegan. Because I like to eat vegan often I changed some of the ingredients. My pancake was more like a crepe on the outside and more custard inside then puffy,which I think is due to using banana instead of the eggs. You could probably use Ener-G egg replacers here as well. The original recipe had 210 calories, so making it vegan made it even better.
Provided by Chef Joey Z.
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400'F.
- Heat (on medium) 1 tablespoon of the margarine in a 10" cast iron skillet.
- Saute the apples for about 5 minutes, or until nice and brown on the outside. I didn't peel my apples, I like the added fiber the peeling adds.
- Puree 1 tablespoon vegan margarine, flour, sugar, agave, cinnamon, nutmeg, milk and banana in a blender until just combined. About 1 minute.
- Pour the puree over the apples in the skillet and then put the skillet into the oven and bake until set and puffed, about 15 minutes.
- Serve hot.
- Bon Appetit!
Nutrition Facts : Calories 130.2, Fat 0.5, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 32.1, Fiber 3.8, Sugar 17.2, Protein 2.1
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