Oma’s Apple Pancakes - Turned Vegan
For as long as I can remember, my dad has been recreating my Oma’s signature apple pancakes. They’re a family favourite for holidays, special occasions and those sleepy weekend mornings when everyone has the time to sit down for a big brunch. I’ve been trying to make a vegan version of these for a few months now, but haven’t been able to get quite the right flavour - until this past weekend! The missing puzzle piece? Bob’s Red Mill Egg Replacer! It was my first time trying an egg replacer, and I was certainly not disappointed. It made me so happy to be able to make a completely plant-based version of one of our family’s comfort foods without losing the flavour of the original recipe.
Oma’s Apple Pancakes - Turned Vegan
Makes Approx. 12 pancakes
Time: Approx. 10-15 Minutes
Ingredients
2 cups of flour
2 & 1/2 cups of oat milk
2 vegan “eggs” (2 tbsp of Bob’s Red Mill Egg Replacer and 4 tbsp of water)
1/2 an apple, shredded (for a heavier apple flavour, use the whole apple)
1 tsp of salt
1 tbsp of baking powder
if using a non-stick pan/griddle: 4 tbsp of vegetable oil (if using a regular pan, you can add 2 tbsp to the mixture and simply grease the pan with more oil as needed)
To Make:
Mix Bob’s Red Mill Egg Replacer with water and let sit for two minutes.
Combine all ingredients in a mixing bowl and beat until smooth.
If using a regular pan, pre-grease the pan with oil on medium heat. If using a non-stick pan or griddle, you can just mix the oil in the batter and pour the mixture directly onto the surface. The oil in the batter will help keep the pancakes from sticking and help keep them moist.
Pour the batter onto your pan in your desired shape. I use a ladle to help keep the shapes even.
Cook for 30 seconds to a minute, depending on how hot your surface is. Once edges have started to form in your batter lumps or the sides begin to appear yellow/golden, flip them and cook for the same amount of time.
Top with fruit and syrups of your preference and enjoy!
I like mine with maple syrup, melted peanut butter and cinnamon. Chocolate hazelnut spread is another favourite pancake topping in our household. What’s your go-to pancake topping?
