Autumn Pancakes

with Apple & Sweet Cinnamon Butter

breakfast

Fruit Agave Soy-Free Breakfast Quick and Easy Family Friendly Comfort Foods
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
540
FAT
12g
CARBOHYDRATES
97g
PROTEIN
12g

MAIN INGREDIENTS

  1. 2 cups all-purpose flour
  2. 2 tbsp baking powder
  3. 2 tbsp turbinado sugar
  4. ½ tsp ground cinnamon
  5. 2¼ cups non-dairy milk*
  6. 2 red apples
  7. 4 tsp agave
  8. 4 tbsp vegan butter
  9. ¼ cup +1 tbsp vegetable oil*
  10. Salt*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Make the batter

Grate just 1 red apple using the largest side of a box grater. Add all-purpose flour, baking powder, turbinado sugar, all but a pinch of cinnamon, non-dairy milk, ¼ cup vegetable oil, and ¼ tsp salt to a large bowl and whisk. Add grated red apple and stir to combine.

2
Cook the pancakes

Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat. Add ¼ cup batter to the skillet. Cook until batter begins to bubble, 2 to 3 minutes. Flip pancake and cook an additional 2 minutes, or until cooked through. Repeat with remaining batter. (You should get about 16 small pancakes.)

3
Make the cinnamon butter

Dice the remaining red apple. Mix remaining cinnamon, agave, and butter in a small bowl. Serve the autumn pancakes with agave butter and diced apple.