Pancakes are a favorite indulgent breakfast food of mine, and with this recipe you can enjoy them and stay whole grain and oil-free. These are perfect for fall, or anytime of the year to be honest. I even smeared some peanut butter in between my layers and it was so yummy and made them even more filling. If you use a non-stick pan to cook them you don’t even need to oil the surface; once one side is cooked, they are easy to flip with a spatula. I even love having “breakfast for dinner” nights and pairing pancakes with tofu scramble and fruit or tempeh bacon. It’s a big kid pleaser too!
Apple Pie Pancakes
1.5 c. whole wheat pastry flour
3/4 c. rolled oats
1/4 c. date sugar or sweetener of choice
3 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. clove
1 3/4 c. non-dairy milk
1 tsp. vanilla
1 apple, finely chopped
Mix all dry ingredients in a large, easy to pour from bowl or pitcher. Then add all wet ingredients and diced apple, and stir to combine. Pour about 1/4 – 1/3 c. amounts onto non-stick skillet or griddle to make pancakes. Once one side is cooked firm then flip to cook other side till it’s a light golden brown color. Top with a little maple syrup, or do what I do and lightly dip each bite in a little syrup. It keeps the pancakes from absorbing it and you can get by with using less.
If you or someone you know is looking for help transitioning to a plant based diet, I have a “how-to” book and coaching services available here.
Also, if you are looking for frozen oil-free plant based meals you can find those here and use my coupon code: PPFL to receive $10 off 20 meals. These get delivered to your front door and they just added 10 more meal options!