A Delicious Vegetarian Transitional Food:
The Best Golden Apple Cinnamon Pancakes with Caramel syrup
1 Tablespoon-ground flaxseed optional
1 pinch of allspice (optional)
3 Tablespoon-1 sweetener honey/maple syrup/agave nectar/organic sugar/apple juice
1 cup-nondairy milk
3 Tablespoon-unsweetened apple sauce
2 Tablespoon-canola (safflower or nondairy butter, melted)
3 Tablespoon-butter or oil for cooking
Use 2 bowls one for dry ingredients and one for the wet ingredients. In a medium bowl and add flour, baking powder, flaxseed, salt, spices and sift together. In the second bowl add applesauce, sweetener, non dairy milk, and canola oil then mix for a minute.
Add the dry mixture of flour to the wet ingredients, mix for about 30 seconds, a few lumps are fine. Over mixing will activate gluten in the flour, this will lead to a gummy texture in the pancakes.
Heat a saute pan or griddle to medium temperature, melt only a half teaspoon of oil into the pan then pour batter in pan measuring about 4 tablespoons of mix per pancake or pour in more batter for larger pancakes if you like. after you poor the first pancake, turn the heat down to medium low (pancakes cook fast and its fine to cook them slower so they won’t burn).
Cook pancakes for a few minutes on one side then gently slide the spatula under the pancake and turn over for a couple minutes or until pancake is lightly brown. Continue this pour and cook process until you have made all the pancakes you want.
Serves: 2-4 Tip: save extra pancakes by wrapping individually in foil then freezing them. Later pull them out and toast them in the toaster or oven!
Look for Caramel Syrup in the next post. And Enjoy!