From the Jewish Food Hero Kitchen: Apple and Honey Pancakes

I have never been a pancake fan. In the last year, my daughter started asking for pancakes so I was forced to engage with the world of pancakes. I made a plant based vegan pancake recipe specifically with the high holidays in mind.

These vegan pancakes are fluffy, thick and delicious. They are as tasty as normal egg and oil pancakes but feel much lighter in the body.

What I particularly love about this recipe:

  • Including apple cider vinegar adds a subtle and necessary sour taste to the pancakes
  • Combining oat flour and white whole wheat flour – it feels like if the recipe called for just one or the other, it would be too gummy or too heavy
  • 1 Tbsp of honey adds just the perfect level of sweetness
  • Enjoy the pancakes with apple compote, traditional maple syrup, or raw honey.

These pancakes would be a perfect breakfast or brunch during the days of awe between Rosh Hashanah and Yom Kippur. After you eat them once, they will become a family favorite.

From the Jewish Food Hero Kitchen: Apple and Honey Pancakes
Jewish Food Hero
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    Tools:
  • Frying pan
  • Mixing bowl
  • Whisk
  • Soup pot
    Ingredients:
  • For Pancakes:
  • 1 ¼ cups oat flour (rolled oats ground in a blender)
  • 1 ¼ cups white whole wheat flour
  • 1 cup of rice milk
  • 1 tsp chia seeds
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • 1 cup of unsweetened applesauce
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp vanilla
    For Apple compote
  • 5 apples, peeled, cored and sliced thin
  • ½ cup water
  • 1 tbsp brown sugar

  1. Make apple compote first:
  2. Peel, core and slice the apple into small pieces
  3. Place apples and brown sugar into a soup pot
  4. Simmer over medium heat for 20 min or until soft and mushy
  5. Set aside
  6. Prepare pancake mix:
  7. Place 1 tbsp chia seed in the rice milk and stir well. Set aside for 10 min to thicken.
  8. Blend whole oats to a flour and place in large mixing bowl
  9. Add white whole wheat flour, baking soda, baking powder and salt.
  10. In another mixing bowl, combine wet ingredients: apple sauce, vanilla and the rice milk/chia seed mixture
  11. Add the wet ingredients to the dry ingredients and blend gently and evenly
  12. Let sit for 10-20 min before making the pancakes
  13. Make the pancakes
  14. Turn on the stove with a pan to medium heat.
  15. When the pan is hot, spoon one pancake mixture into the pan
  16. When you see tiny bubbles in the middle and the edges look done, gently flip the pancake
  17. Repeat until all the pancake mixture is gone
  18. Eat warm with apple compote or maple syrup

; Yield: makes approx. 8-12 pancakes

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