Cinnamonny Apple Almond Pancakes

Yet another pancake recipe! I don't think this one will out-do the pumpkin pancake recipe I posted 2 weeks ago however they are quite yummy. The almonds, much to my surprise, were not detectable flavor-wise but I like how they add protein and alkalinize the meal. They taste really good with maple syrup; I wouldn't have them with any other sort of syrup though.



Cinnamonny Apple Almond Pancakes

½ cup almonds
1-2 teaspoons safflower oil + more for oiling
1 cup + ¼ cup unsweetened applesauce
½ cup apple juice
¼ cup soy milk
2 teaspoons agave nectar
1 teaspoon cinnamon
¼ teaspoon ground cardamom
1 Jonagold apple (or other good baking apple)
1 cup whole wheat flour
1/3 cup spelt flour
2 teaspoons baking powder

In a blender, liquefy the almonds, safflower oil, apple juice and soy milk. Add the applesauce, agave nectar, cinnamon, and cardamom and blend well.

Quarter the apple and remove the seeds and the tough parts. Using a Japanese mandolin or a sharp knife, very thinly slice the apple quarters into half moon shapes. Roughly chop the half moons.

In a large bowl, sift together the flours and the baking powder. Add the liquid ingredients to the dry ones and stir together until “just mixed”. Fold in the apple slices.

Lightly oil a non-stick pan with safflower oil and follow your usual pancake making technique. The trick to these is to make sure the bottom is thoroughly cooked and starting to brown darkly before flipping.

Vegan Pancakes Take Over the Universe!!! :)

Enjoy!