I'm such a creature of habit and will happily enjoy my smoothie or yoghurt bowl each morning.
They're just too delicious to make anything else otherwise!
Although, with Shrove Tuesday AKA Pancake Day, I'm somewhat comfortable deviating from my norm.
Before we talk about the recipe, I wanted to touch on Shrove Tuesday.
Most of us know it as pancake day, but there's quite a significant religious belief behind it; something I learnt while attending Catholic primary & secondary schools.
I have found memories of my peers and I cooking pancakes over electric frypans in the classroom and actually makes me wonder, is that legal?
How pancakes came to be stirred, poured and flipped on this day, was on the seventh week before Easter, Christens would use up their sugar, eggs, milk & butter by making pancakes.
This was seen as a celebration feast before fasting during Lent.
Apple Pie Pancakes, yes I've updated the previous version of this recipe.
The OG was good, but I wanted a vegan pancake recipe that was made using whole food ingredients, yet resembles traditional pancakes.
Goodbye banana oat pancakes!
(In saying that my Banana Pancakes with Peanut Butter Chocolate Sauce is pretty epic, sorry my lovelies!)
The pancake batter is rather simple and I guarantee you already have the ingredients on hand.
In my recipe I've used no sweetener as the caramelised apples in my opinion are sweet enough, but feel free to adjust to your taste buds.
Love Alex, Ballerina Bites. xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations.
¾ cup (105g) flour of choice (except coconut or almond meal)
½ tsp ground cinnamon
¼ tsp bi-carb soda
¼ tsp baking powder
Pinch of salt
⅛ tsp vanilla extract
½ cup + ⅓ cup mylk
1 large red apple, chopped into 1cm cubes
2 tbsp maple syrup or coconut sugar
⅛ vanilla extract
Pinch of salt
1 tbsp coconut cream from a can of coconut milk (optional)
Prepare the caramelised apples by adding the apple and a dash of water into a small saucepan.
Set heat to medium, cover with a lid and allow to cook for 5mins.
Check throughout to ensure the pan isn't going dry.
Once the pancakes are beginning to soften, stir in the remaining caramelised apple ingredients.
Set heat to low, cover and leave until the pancakes are ready.
Place a fry-pan over a medium- high heat and add a teaspoon of oil.
I like coconut oil.
(Depending if your fry-pan is non-stick, more oil may be needed.)
Meanwhile add the dry pancake ingredients into a bowl.
Add the wet and stir until a thick, but loose batter.
Using an ice-cream scoop, scoop the pancake batter onto the hot pan, being carful not to over crowd it.
Cook the pancakes on one side until bubbles form and pop, before flipping over.
Allow to cook on the other side for a further 30 seconds.
Transfer the pancakes onto a plate and repeat the process.
Once no batter remains, top your pancake stack with the caramelised apples,
Feel free to add additional toppings of choice; I like hazelnut butter and yoghurt.
Feel free to double or triple the quantities, depending on how many mouths you have to feed.
- Recipe updated 24th February, 2020 -