4 Serving
Breakfast
Autumn Pancakes
with Apple & Sweet Cinnamon Butter
SERVINGS
PREP & COOK TIME
15 min
CALORIES
540
FAT
12g
CARBOHYDRATES
97g
PROTEIN
12g
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INGREDIENTS
- 2 cups all-purpose flour
- 2 tbsp baking powder
- 2 tbsp turbinado sugar
- ½ tsp ground cinnamon
- 2¼ cups non-dairy milk*
- 2 red apples
- 4 tsp agave
- 4 tbsp vegan butter
- ¼ cup +1 tbsp vegetable oil*
- Salt*
- *Not included
- For full ingredient list, see Nutrition
Allergens: wheat
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
15 min
CALORIES
540
FAT
12g
CARBOHYDRATES
97g
PROTEIN
12g
Get Recipes Delivered
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.
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