Vegan apple and walnut pancakes

Name: Vegan apple and walnut pancakes - Despina L.
Ingredients: 1 cup and 1/2 mineral water; 4 tablespoons sugar; 5 tablespoons oil; 15; 16 tablespoons flour; 3 tablespoons ground walnuts; 2 apples; a pinch of salt; 1 teaspoon baking powder; 1 teaspoon rum essence; 2 tablespoons lemon juice; a little oil for greasing the pan; orange syrup for serving (or whatever else you prefer)

Sezon - Vegan apple and walnut pancakes by Despina L. - Recipia

I often find myself craving something sweet, quick, and without eggs or milk. These apple and walnut pancakes always come out fluffy, have simple ingredients, and are hassle-free. I make them whenever I have apples at home and want something filling for breakfast or a snack. They have a soft texture but don't break easily and are eaten right away, especially warm. Quick Info Total time: about 35-40 minutes Preparation time: 15-20 minutes Cooking time: 15-20 minutes Servings: 10-12 pancakes (depends on size) Difficulty: easy Recipe type: vegan dessert, breakfast, snack Ingredients 1.5 cups sparkling water 4 tablespoons sugar 5 tablespoons oil 15-16 tablespoons flour (sifted if possible) 3 tablespoons ground walnuts 2 apples A pinch of salt 1 teaspoon baking powder 2 tablespoons lemon juice 1 teaspoon rum essence A little oil for greasing the pan Orange syrup for serving (or anything else, to your choice) Preparation method 1. In a large bowl, combine the sparkling water, salt, sugar, and oil. Whisk until the sugar is almost dissolved. 2. Gradually add the flour, stirring continuously to avoid lumps. Don’t add all the flour at once; it’s easier to see the batter's consistency as you go. 3. Combine the baking powder with lemon juice in a spoon or small bowl, then add it to the batter. Mix again. 4. Wash the apples, peel them, and grate them coarsely. Lightly squeeze out excess juice if they seem very juicy. Add the apples to the batter. 5. Add the ground walnuts and rum essence. Mix the entire composition well. 6. Let the batter rest at room temperature for 15 minutes. During this time, the batter will bind, and the flavors will combine better. 7. Heat a pan over medium heat. Add a few drops of oil and spread it with a brush or paper towel. The pan should be lightly greased, not too much oil. 8. Use a ladle to pour portions of the batter into the hot pan. Leave space between them, as the batter rises a little. 9. Fry the pancakes until bubbles appear on the surface and the edges start to lift (about 2-3 minutes on the first side), then flip them with a spatula and brown the other side as well. 10. Remove them to a plate or platter. Repeat until all the batter is used, lightly greasing the pan between batches if necessary. 11. Serve them warm, with orange syrup or any other topping you prefer. Why I make this recipe often I like that I can use apples that are getting old and I don’t need special ingredients. They come together quickly, and you don’t have to stand by them for too long, and the result is suitable for a snack or lunchbox. The texture remains fluffy even without eggs, and the walnuts add a pleasant taste. Tips and variations Tips - If the apples are very juicy, lightly squeeze them before adding to the batter, so it doesn’t get too liquid. - Use a whisk to mix for a smooth batter. - Don’t pour the batter too thick, so it cooks evenly. - A non-stick pan works best for this recipe. - Don’t leave them unattended; they brown quite quickly. Substitutions - Sparkling water can be replaced with still water, but the texture won’t be as airy. - Sugar can be adjusted to taste or replaced with another sweetener if you prefer. - Walnuts can be omitted if there are allergies or replaced with ground peanuts. Variations - You can add cinnamon or a bit of orange zest for extra flavor. - If you want a crunchier texture, add more walnuts. - For more sweetness, add raisins or chopped dates. - The batter can be refrigerated for a few hours, but it’s better used fresh. Serving ideas - They are good plain, but also with orange syrup, agave honey, or jam. - They can be served with fresh fruits on the side. - For a heartier snack, top with a bit of peanut butter (if you’re not strictly vegan). Frequently asked questions 1. Can I make the pancakes without sparkling water? Yes, you can make them with still water, but the texture will be slightly denser. Sparkling water helps with rising. 2. What type of apples is recommended? I use regular apples, sometimes even the older ones from the fridge. The exact type doesn’t matter, as long as they’re not completely mealy. 3. If I don’t have baking powder, can I use baking soda? I don’t recommend baking soda here, as it can change the taste. Baking powder with lemon juice works best. 4. Can the pancakes be made with whole wheat flour? Yes, but the texture will be denser and will require a bit more liquid. A mix of half white and half whole wheat is a good compromise. 5. Can the pancakes be frozen? I haven’t tried, but the texture might suffer. It’s best to consume them fresh. Nutritional values (estimate, per average serving) Calories: approx. 110-130 kcal/pancake Carbohydrates: 20-22 g Proteins: 2-3 g Fats: 4-5 g Values vary depending on how thick you make them and the topping. Storage and reheating These pancakes are best immediately after being taken out of the pan. If there are leftovers, you can keep them in the fridge in a closed container for up to 2 days. They can be reheated in a pan or oven for a few minutes, but the texture will not be as fluffy as on the first day. If left too long, they become wetter due to the apples. I wouldn’t recommend keeping them longer than that.

Vegan apple and walnut pancakes

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