Jerusalem artichoke pancakes with apple and cinnamon recipe
On chilly Autumn mornings, I love making pancakes for breakfast. They are a wonderful combination of light, fluffy, salty and sweet flavours and textures and most importantly they keep you full! I’ve made my pancakes for every friend and relative that has stepped through my front door and without a doubt they have all asked me for the recipe!
The best thing about pancakes is that they are so versatile and you can always play around with different ingredients. If you like, try using whole wheat or gluten-free flours to give them an extra nutritional kick. What’s more is that pancakes are so simple and fun to make and children love to help make them, experiment with them and most importantly eat them!
Another plus is that you can always try new and different toppings for your pancakes. Choose from frozen, raw, cooked and dried fruits or for a special treat you can add chocolate or other homemade curds and creams. If you fancy adding a crunch, you can always add seeds or nuts. Use them raw on their own or caramelise them with sweetener and chili flakes – oh my!
For this recipe, I opted for one part wholemeal flour, a healthy sweetener and the amazing Erbology Jerusalem artichoke powder. Also known as sunroot or sunchoke, Jerusalem artichoke is a powerful root that has been known for over three thousand years. The Jerusalem artichoke powder has a floury and crunchy texture and I love it because it blends so well with the other pancake ingredients. In terms of taste, raw Jerusalem artichoke powder has a sweet, earthy flavour, so it is perfect for creating my delicious morning pancakes!
Jerusalem artichokes contain inulin fibre that helps to remove toxic substances from the body and is a natural boost to the immune system. Jerusalem artichoke also slows down the absorption of carbohydrates. It is therefore friendly to diabetics and can help improve metabolism. You can also use the Jerusalem artichoke powder as it is, sprinkle it on top of your porridge or add to smoothies for extra texture and sweetness.
Here’s how you can make my delicious Jerusalem artichoke pancakes – trust me, your taste buds and tummy will thank you!
Preparation time: 15 minutes
Plant-based, vegan and free from refined sugar
Ingredients for the pancakes:
¼ cup whole wheat flour
¾ cup regular white flour
2 tsp Erbology Sunroot Powder
2 tsp baking powder
1 tsp ground cinnamon
Zest from ½ lemon
1 tbsp agave nectar/maple syrup + more for drizzling
Seeds from one vanilla bean
1 cup unsweetened almond milk
Half of a fresh apple
Salt to taste
2 tbsp olive oil
Ingredients for the apple topping:
2 fresh apples
2 tbsp agave nectar/maple syrup
Pinch of salt & pinch of vanilla bean seeds
Sift together the flour, baking powder, sunroot powder, cinnamon, vanilla, lemon zest and salt in a medium mixing bowl.
In a blender mix together the apple and almond milk.
Slowly pour the rest of the liquid ingredients plus the apple mixture into the dry flour mixture, stirring continuously until the two mixtures are fully combined and the batter is uniformed. Depending on the type of flour used, it could absorb more or less liquid, so if the batter isn’t wet enough add a bit more almond milk.
Heat up a griddle or pancake pan. I use a non-stick version so that I don’t need to grease it.
Keep the pan on a medium heat and pour the desired amount of batter into the pan. I use about ¼ cup for each little pancake.
Cook pancakes for about one and a half minutes on each side.
When you have cooked all of the pancakes, cut the apple into cubes and add them to the heated pan. Add a bit of water, your chosen sweetener, salt and vanilla and cook on medium heat until they become soft.
Stack pancakes, dress and top them. Serve and enjoy!
Author: Ana Rusu