About this recipe:Tasty and nutritious, with oats, cinnamon and apple. Great for breakfast on a cold morning, or pour a vegan butterscotch topping over them to turn them into a dessert.
Makes: 8 vegan pancakes
120g wholemeal flour
10 tablespoons porridge oats
5 tablespoons raw sugar
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
egg substitute equal to 1 egg
5 tablespoons margarine, melted
250ml soya milk
2 tablespoons olive oil
1 teaspoon cinnamon
1/4 teaspoon vanilla extract
2 medium apples
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:10min › Cook:10min › Ready in:20min
In a large mixing bowl, combine flour, oats, sugar, bicarb, salt and cinnamon.
In a separate bowl, stir together soya milk, egg substitute, melted margarine, olive oil and vanilla.
Create a well in the dry mix and pour the wet mix into the middle, stirring as you go. Be careful not to over-mix it - you still want some air in the mix. Cover the bowl with clingfilm and set aside.
Peel and core apples and cut into pieces. The pieces need to be small enough not to distort the shape of the pancakes, otherwise they won't hold together when it comes time to flip them. I find cutting them into flat shapes works the best.
Heat some oil in a frying pan and pour in roughly 5 tablespoons (75ml) of pancake mix for each pancake. Place pieces of apple on top, aiming to keep the edges of the pancake intact. When you flip the pancakes, the apple will brown against the pan.
Serve with extra cinnamon on top. To turn this breakfast into a dessert, serve with a nice butterscotch sauce.
Forget flops with our collection of Pancake videos! We'll show you how to make everything from traditional pancakes to savoury crepes, and more. Watch now!