These pancakes are my absolute favorite and I genuinely make them at least once a week, regardless if there’s an occasion or not. They’re fluffy, airy, tasty and incredibly satiating. This recipe is so versatile and it can be adjusted to your own preferences: today I chose a bit of fragrant cinnamon to pair with the apple, as autumn is upon us, but you can use cacao, vanilla, tonka bean or even gingerbread spices to put your own delicious twist.


Amongst kale, mushrooms, cauliflower and pumpkin, apples are one of my favorite autumn produce.

And what better way to celebrate the often forgotten but versatile apple than with a sticky maple cinnamon sauce and ontop of a fluffy pancake tower? 

 

LET’S GET COOKING


Ingredients:

200 g flour (type 405 in Germany) 

6 g baking powder

1 teaspoon cinnamon

1/2 egg replacer (store-bought or chia/flax egg)* 

10 ml agave syrup 

20 ml melted coconut oil

200 ml soy milk

maple syrup as desired

 

Caramelized apples:

one apple, cubed

1 tablespoon coconut sugar

1 tablespoon coconut oil

Pinch of salt & cinnamon 


*if using chia/flax seed egg, ONE EGG = 1 tablespoon chia/flax seeds + 3 tablespoons water



 

Mix flour with baking powder and cinnamon. Add the agave, coconut oil, egg replacer and milk. Combine and let sit for 5 minutes. In the mean time, preheat your pan. 

 

Coat the pan with a bit of oil and cook the pancakes around 2-3 min on one side, then flip and finish cooking.

 

To caramelize apples, fry them in coconut oil and add coconut sugar when apples become slightly tender. Cook for 1-2 more minutes, styring occasionally and finish with a pinch of salt and cinnamon. 

 

Enjoy these sticky, fluffy pancakes and let me know how you liked them 🥞❤️