Prep Time 5'PT5M
Total Time 25'PT25M
No refined sugar
The perfect vegan pancake recipe: fluffy and full of healthy nutrients.A fluffy and nutritious stack of vegan pancakes, topped with a delicious apple and vanilla topping. Breakfast bliss!
Going like hotcakesThere's something therapeutic about making pancakes. You have to make them one at a time and watch them carefully to perfectly time the flip; it's mindful cooking, made for weekend mornings. All the more reason to take that bit longer to enjoy them too, preferably topped with some type of warm fruit compote and then drizzled with maple syrup. We love the double hit of apple in this recipe. Apple compote is one of those flavours that instantly takes us back to childhood; sweet and comforting. Here, apple is baked into the vegan pancakes themselves as well as in the topping. On cold winter mornings, add a sprinkle of cinnamon to the topping mixture for added cosiness and warmth.
Variations on the themeIf apple isn't your thing, or you'd simply like to change things up a bit, fresh berries (or a simple berry compote) would be excellent accompaniments to our pancakes. Alternatively, chopped dates or dried mulberries would add a tempting chewiness. We love to take a leaf out of the Nordic book and use cardamom in sweet recipes. Here, it would work marvellously in place of the cinnamon, or even alongside it. Add indulgence with cacao nibs, or crunch with nuts and seeds. It's a recipe you can really make your own, or adapt to suit your mood.
Brilliant batterAchieving the all-important fluffiness of a true pancake might seem daunting without the use of eggs. However, baking powder gives us all the lift we need, while we get additional lightness from the flavour of the fruit. Mixing fresh apple into the pancakes themselves brings lightness and novelty. It prevents the pancakes from becoming too carb-heavy, which can happen when using whole wheat flour or gluten-free flour. Lemon always brightens, while vanilla lends a note of richness. Finally, Jerusalem artichoke powder has a wholesome sweetness to it that goes perfectly with pancakes.
Get to know Jerusalem artichokeYou may know Jerusalem artichokes as sunchokes or topinambour. A root vegetable, the closest comparison in terms of consistency is the potato. However, when made into powder or flour, the sunchoke has a more distinctive flavour. Slightly sweet, it is highly complementary to baked goods, yogurt, soup or smoothies. Nutritionally, Jerusalem artichokes pack a real punch. They are a source of valuable minerals such as potassium and iron. A shortage of iron is an issue for many people transitioning to a plant-based diet. Sunchokes also offer a good dose of thiamin, a water-soluble B vitamin which helps in metabolism and cell development.
Inulin fibreFinally and perhaps most notably, Jerusalem artichokes contain plenty of inulin. This is a soluble prebiotic fibre that is particularly valuable because it stays in our gut. The bacteria there ferment it and use it to nourish themselves. That means a happy, healthy gut microbiome for us! We're only just beginning to understand the link between gut health and wellness, but research has already established its importance in everything from immunity to mental health. Your gut microbiome is also involved in eliminating some of the bile that is stored in our bodies. When the liver is encouraged to produce more bile, cholesterol levels go down naturally. Your gut microflora also help your body extract more nutrients from the food that you consume and process blood sugar more efficiently. So, with our vegan pancake recipe, you'll be keeping your tummy happy in more ways than one! Breakfast
IngredientsVegan Pancakes ½ cup whole wheat flour (for a gluten-free version, substitute with a gluten-free mix flour) 1 ½ cup wheat flour (for a gluten-free version, substitute with a gluten-free mix flour) 3 tsp Erbology Organic Jerusalem Artichoke Powder 4 tsp baking powder 2 tsp ground cinnamon Zest from 1 lemon 2 tbsp agave nectar or maple syrup + more for serving Seeds from 2 vanilla beans 2 cups unsweetened almond milk 1 fresh apple Salt to taste ¼ cup olive oil Apple topping 4 apples ¼ cup agave nectar or maple syrup Pinch of salt ½ tsp vanilla extract
- ½ cup whole wheat flour (for a gluten-free version, substitute with a gluten-free mix flour)
- 1 ½ cup wheat flour (for a gluten-free version, substitute with a gluten-free mix flour)
- 3 tsp Erbology Organic Jerusalem Artichoke Powder
- 4 tsp baking powder
- 2 tsp ground cinnamon
- Zest from 1 lemon
- 2 tbsp agave nectar or maple syrup + more for serving
- Seeds from 2 vanilla beans
- 2 cups unsweetened almond milk
- 1 fresh apple
- Salt to taste
- ¼ cup olive oil
- 4 apples
- ¼ cup agave nectar or maple syrup
- Pinch of salt
- ½ tsp vanilla extract