Oat Pancakes with Spiced Apples
Who says vegans can’t eat the same as everyone else? These apple topped pancakes will prove everyone wrong — they are sweet, fluffy and oh-so-delicious.
For the pancakes:
- 450ml (15.2fl oz) soya milk
- 1 tbsp apple cider vinegar
- 300g (10.5oz) White’s Organic Jumbo Oat Flakes
- 50g (1.7oz) sugar
- 2½ tsp baking powder
- 1½ tsp cinnamon
For the apples:
- 4 eating apples
- 1 lemon, juice only
- 3 tbsp soft brown sugar
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- Pinch of ground cloves
- First peel and core the apples and chop into small pieces.
- Put into a pan with the lemon juice, sugar and spices.
- Heat on medium-high heat, stir until the sugar has dissolved and bring to a simmer.
- Simmer until the apple is soft, stirring occasionally.
- While the apples are cooking mix together the soya milk and apple cider vinegar. The mixture will thicken and turn into a buttermilk
- Whizz the oats up in a blender until you have a fine flour
- In a large bowl combine the oat flour, sugar, baking powder and cinnamon then pour in the milk mixture and mix well.
- Heat a frying pan with a very light coating of oil and cook spoonfuls of the batter until brown, then flip over and cook on the other side
- Serve with the apples, maple syrup and some vegan cream or yoghurt
- If you have a lot of apple cooking liquid left over you can reduce it down by simmering for a few minutes until syrupy. The flavour will be quite intense with the spices but a half a teaspoon on top of a pancake along with the apples and some yoghurt is delicious.