Apple Pancakes (Vegan)

Name: Apple Pancakes (Vegan) - Madalina L.
Ingredients: 400 ml mineral water 5 tablespoons of oil 4 tablespoons of sugar 1 teaspoon of vanilla extract 18 tablespoons of flour 1 packet of baking powder 2 tablespoons of lemon juice 2 app

Sezon - Apple Pancakes (Vegan) by Madalina L. - Recipia

Sometimes, when I want something quick and hassle-free, I make these vegan apple pancakes. I found the recipe from Rocsi and Corinuta and have been repeating it ever since, especially when I have older apples at home. They are fluffy, have a pleasant apple flavor, and are made with simple ingredients straight from the pantry. Quick Info Total time: about 1 hour (including resting time for the batter) Preparation time: 15-20 minutes Cooking time: 20-25 minutes (depending on the size of the pancakes and the pan) Servings: 18-20 small pieces (or fewer if you make them larger) Difficulty: easy Recipe type: vegan dessert, snack Ingredients 400 ml sparkling water 5 tablespoons oil 4 tablespoons sugar 1 teaspoon vanilla extract 18 tablespoons flour (sifted) 1 packet baking powder 2 tablespoons lemon juice 2 apples (peeled and grated) 3 tablespoons ground walnuts (I also used caramelized) 1/2 teaspoon cinnamon 1 teaspoon rum essence A pinch of salt oil for frying Preparation steps 1. In a large bowl, I added the sparkling water, sugar, oil, and a pinch of salt. I whisked until the sugar dissolved. 2. I gradually added the sifted flour, continuously mixing to avoid lumps. 3. I neutralized the baking powder with lemon juice directly in a spoon, then added it to the mixture. I mixed well. 4. I peeled and grated the apples and added them to the batter. 5. I added the ground walnuts, vanilla extract, cinnamon, and rum essence. I mixed everything until uniform. 6. I let the batter rest at room temperature for about 30 minutes. The mixture thickens a bit after this time. 7. I heated a pan, added a little oil, and placed a spoonful of batter for each pancake. I chose to make them small, but they can also be larger. 8. I cooked them over medium heat for 2-3 minutes on each side until they turned slightly golden. I flipped them with a spatula. 9. I removed them to a plate and let them cool slightly. Why I make this recipe often It’s one of the simplest vegan pancake recipes I’ve tried. The ingredients are always at hand, and the result is consistent. They don’t stick, they’re not heavy, and they can be eaten warm or cold. Plus, I don’t need a mixer or any special utensils. Tips and variations Tips - Sparkling water helps achieve a fluffy texture. It should be at room temperature. - If the batter seems too thick after resting, you can add 1-2 tablespoons of water. - I add the grated apples directly without squeezing them, as their juice helps with moisture. Substitutions - Sugar can be replaced with brown sugar or maple syrup if desired. - Walnuts can be omitted if you don’t like them, but they add texture. - If you don’t have vanilla extract or rum essence, use just one of them or omit. Variations - For more flavor, you can add grated lemon or orange zest. - Instead of apples, you can use pears, but the texture changes slightly. - If you want thicker pancakes, use thicker batter in the pan and cook them on lower heat. Serving ideas - I eat them with jam, fruit preserves, or plain syrup. - They are also good with honey (if you’re not strictly vegan). - They can be dusted with sugar, but it’s not mandatory. Frequently asked questions 1. What type of apples do I use? I use any apples I have on hand. It doesn't matter if they are sweet or slightly sour; both options work well. 2. Can the pancakes be made without walnuts? Yes, you can skip the walnuts; it doesn’t affect the overall texture. 3. Can they be fried without oil in a non-stick pan? Yes, but the texture will be slightly different, drier. 4. Does the batter need to rest? Yes, it helps hydrate the flour, and the final texture is better. 5. Can the pancakes be frozen? They can be frozen, but they are much better fresh. Upon thawing, the texture becomes wetter. Nutritional values Approximately, for a medium serving (about 3 small pancakes), you have about: - 200-220 kcal - 35-40 g carbohydrates - 5-6 g fats - 3-4 g proteins Values are approximate and can vary depending on the size of the pancakes and the exact ingredients. Storage and reheating The pancakes can be stored in the fridge, in a closed container, for up to 2 days. When reheating, it’s better to put them in the microwave for a few seconds or in a heated pan without oil. However, they are best on the day they are made. If too many are left, the texture becomes wetter after a day.

Apple Pancakes (Vegan)

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