Apple and cinnamon pancakes - fasting

Name: Apple and cinnamon pancakes - fasting - Safta M.
Ingredients: 500 ml mineral water 5 tablespoons oil 4; 5 tablespoons sugar 1 packet vanilla sugar 17; 18 tablespoons flour 2 apples 1/2 teaspoon cinnamon 1 teaspoon baking powder 2 teaspoons lemon juice a pinch of salt oil for frying

Dessert - Apple and cinnamon pancakes - fasting by Safta M. - Recipia

I made these vegan pancakes one morning when I was looking for something quick for breakfast. The apples from the pantry were just what I needed, and the lack of eggs or milk was not a problem. The result is a good option when you want something simple yet flavorful. The pancakes turn out quite tender, aromatic, with a slight texture from the apples, and the cinnamon is definitely noticeable. Generally, they don't last long, but they were accepted by the little ones without any complaints. Quick Info Total time: about 40 minutes Preparation time: 15-20 minutes Cooking time: 20-25 minutes (depends on the size of the pan and how large you make them) Servings: 10-12 pancakes, depending on size Difficulty: easy Recipe type: breakfast, vegan dessert Ingredients 500 ml sparkling water 5 tablespoons oil 4-5 tablespoons sugar 1 packet vanilla sugar 17-18 tablespoons flour (add 1-2 more if needed for consistency) 2 apples 1/2 teaspoon cinnamon 1 teaspoon baking powder 2 teaspoons lemon juice a pinch of salt oil for frying Preparation method 1. In a large bowl, pour in the sparkling water. Add the salt, sugar, and vanilla sugar. Mix well with a whisk until the sugar dissolves. 2. Add the oil and start incorporating the flour gradually, stirring continuously to avoid lumps. Add the cinnamon as well. 3. When the mixture is almost homogeneous, add the baking powder mixed with the lemon juice. Mix again. 4. Wash and peel the apples, grate them coarsely. Add them directly to the batter and mix. 5. Let the batter rest for 5-10 minutes. During this time, the apples will release some juice, and the texture will balance out. 6. Heat a non-stick pan over medium heat and lightly grease it with oil. 7. Take about 3 tablespoons of the batter for each pancake, pour it into the pan, and spread it slightly with the back of the spoon. 8. Fry on each side for a few minutes until they are lightly browned. Turn them carefully. 9. Repeat until you finish all the batter, greasing the pan with oil if it seems to stick. Why I make this recipe often It’s a recipe that doesn’t require eggs or milk, so it’s useful during fasting periods or when you don’t have many ingredients on hand. It’s quick to make, the ingredients are basic, and the texture from the apples adds something extra. The pancakes stay soft even the next day, but most of the time they don’t last long. Tips and variations Tips - Mix the apples into the batter just before frying to prevent them from oxidizing too much. - If the batter seems too thick after the apples have sat, add a little more sparkling water. - Fry over medium heat; otherwise, they risk being raw in the middle. Substitutions - White flour can be partially replaced with whole wheat flour, but the texture will be slightly denser. - Sugar can be adjusted to taste or replaced with another preferred sweetener if you want to reduce sugar. Variations - You can add 2-3 tablespoons of ground almonds or walnuts to the batter if you have them. - Instead of apples, you can use grated pears, but they are juicier, and you may need a little extra flour. Serving ideas - They go well with berry jam, blueberries, or apricot preserves. - They can be dusted with powdered sugar or enjoyed plain, warm or cold. Frequently asked questions 1. What type of apples are best for vegan pancakes? I recommend tart apples, like Jonagold or Golden, because they hold their texture well and are not too juicy. 2. How do I check if the batter has the right consistency? The batter should be slightly thicker than classic pancake batter but still flow easily off the spoon. If it seems too thick after adding the apples, add 1-2 tablespoons of sparkling water. 3. Can I use still water instead of sparkling water? You can, but sparkling water helps make them fluffier. With still water, they come out denser. 4. If I don’t have baking powder, can I make them without it? The result will be less airy, but if you don’t have it, the recipe can still work without it; they’ll just be flatter. 5. Can I freeze the apple and cinnamon pancakes? I do not recommend it; the texture will not be the same after thawing. Nutritional values Approximately, one pancake (out of a total of 12) has about 110-130 kcal, with variations depending on the exact size and how much oil you use for frying. Approximately: carbohydrates 22 g, fats 4 g, proteins 1-2 g per piece. Values are indicative and may vary if you modify the sugar amounts or add nuts/almonds. Storage and reheating The vegan apple and cinnamon pancakes store well in the refrigerator, covered, until the next day. You can reheat them easily in a non-stick pan or in the microwave. However, they are best on the day you make them, as they become a little softer afterward. If kept longer, they may deflate slightly, but they can still be consumed without issues.

Apple and cinnamon pancakes - fasting

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