This recipe comes from Isa Chandra of Post Punk Kitchen. I haven’t tried them, but they look like a nice treat for brunch!
Apple Pie Pancakes
For Apple Topping:
- 4 apples, peeled, diced into 1/2 inch pieces (about 1 1/4 pounds)
- 1/2 teaspoon ground cinnamon
- 1 cup apple juice
- 1 tablespoon organic cornstarch or arrowroot
- 1 1/2 tablespoonspure maple syrup
- 1 cup plain almond milk (or preferred non-dairy milk)
- 2 teaspoons apple cider vinegar
- 2 tablespoons ground flax seeds (sold as flax meal)
- 1 1/4 cups whole wheat pastry flour (or all-purpose flour, but not regular whole wheat flour)
- 2 tsp baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg pinch ground allspice pinch ground cloves
- 1/2 tsp salt
- 2 tablespoons apple sauce
- 2/3 cup apple juice
- 1 tsp vanilla extract
- 1 tablespoon pure maple syrup
Prepare the topping: Toss all topping ingredients in a medium (4 quart) pot, sprinkle on the cinnamon. Mix it up so that the corn starch dissolves. Use an angled wooden spoon to do the mixing since it reaches the bottom corners of the pot.
Cover pot and bring to a boil, keeping a close eye. Once boiling, lower heat to a simmer and cook for 20 more minutes, stirring occasionally. Once apples are nice and tender, smash a few of them to thicken sauce. Remove from heat and keep covered until ready to serve.
Prepare the pancakes: Pour almond milk into a measuring cup. Mix in apple cider vinegar and ground flax seeds with a fork. Set aside; mixture will thicken.
Meanwhile, in a large mixing bowl, sift together flours, baking powder, spices and salt. Create a well in the center and add the milk mixture and the apple sauce, apple juice, vanilla and maple syrup. Use a fork to mix until relatively smooth, a few lumps are okay. Let the batter rest, and preheat a large, non-stick or cast iron pan over medium heat.
When pan is hot, spray with a thin layer of cooking spray and use an ice cream scooper or scant 1/4 cup measure to pour batter and form pancakes. If you can fit three at a time that’d be great. The pancake should start to form little air bubbles, but not as much as pancakes with oil do, so don’t worry if they don’t bubble too much. Cook until the edges are dry and the tops of the pancakes are only slightly wet, about 2 1/2 to 3 minutes, then flip and cook for 2 minutes more. Keep warm on a plate covered with tin foil until all pancakes are ready to serve.
Serve hot with apple topping.
What’s your favorite brunch dish? Share your recipes on your profiles and I’ll feature them in the kind recipe gallery.
Photo: The PPK