A fully vegan and gluten free recipe
Serve these pancakes hot straight from the pan with a drizzle of maple syrup and dusting of cinnamon, or for a low sugar option a dollop of your favourite coconut yoghurt.
Apple & Cinnamon Donut Pancakes
Makes: 18-20 small pancakes
Prep time: 20 minutes Cook time: 30 minutes
Dry Ingredients
150g buckwheat flour
50g coconut sugar
10g coconut flour
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
Wet Ingredients
100g stewed apple (or apple sauce)
75g coconut yoghurt
50g almond butter (or nut/seed butter of your choice)
2 Tbsp coconut oil, melted
2 Tbsp rice syrup or pure maple syrup
150g nut milk or drinking coconut milk
*extra coconut oil for cooking
Topping Suggestions:
pure maple syrup
cinnamon
coconut yoghurt
fresh berries or pomegranate seeds
To make the pancakes:
Combine all the dry ingredients in a medium bowl and stir well to combine.
Combine all the wet ingredients in a second bowl and use a hand whisk to combine.
Add the wet ingredients to the dry ingredients and stir to combine.
The mix should be quick thick which creates a nice thick pancake. If it’s so thick it won’t come off a spoon, add a little more milk, or if you prefer flatter pancakes add extra milk accordingly.
To cook the pancakes:
Heat a spoonful of coconut oil in a heavy based fry pan over medium low heat.
When the pan in hot add spoonfuls of pancake mix and shape into round circles.
When you see bubbles appearing all over, flip the pancakes to cook the other side adding more coconut oil as you need it.
Keep an eye on your pan heat, if it gets too hot the pancakes will burn quickly.
To serve the pancakes:
Pile the warm pancakes up on a plate, drizzle with pure maple syrup and top with berries, pomegranate seeds and cinnamon.
Source: https://www.swoonfood.com/apple-cinnamon-donut-pancakes/
