Vegan Wheat-free easy apple cinnamon pancakes with berry compote
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Pancakes:1 cup spelt flour1 1/2 tsp baking soda1/2 tsp salt1 tsp cinnamon1/2 cup soy milk1/4 cup orange juice1/4 cup applesauce (I like cinnamon)1 tsp peanut butterOptional: 1/4 cup waterCompote:1 cup frozen berries--blueberries, rasberries, marionberries2 tbls cornstarchSplash of orange juice2 tbls honeyOptional: 1/4 cup raw walnuts
Pancakes:
Preheat oven to 200 (to keep pancakes hot later), and if you're a fast batter-mixer, start heating up a lightly oiled frying pan to medium heat.
Mix dry ingredients together in a medium-sized bowl. Mix wet (except water) in a big measuring cup or little bowl, getting the peanut butter blended in as well as you can. Stir the wet into the dry. Add the water if desired for a thinner batter (thinner is fluffier, thicker is denser) and whisk by hand for about 30 seconds or until batter is smooth.
Dole into frying pan in size of pancake you like. Let cook on one side until bubbles form on top of pancake and underside in browned. Flip and cook till browned on other side.
Put finished pancakes on a cookies sheet in oven at 200 to keep warm.
Meanwhile, make compote:
Compote:
Place frozen berries in a microwave safe bowl and microwave on high for 2 minutes. Mix in cornstarch, stir well, and cook another 2 minutes. Add in honey and orange juice, stir well. Let sit in warm microwave until pancakes are ready.
When pancakes are done, microwave compote for another 30 seconds or so to warm back up. Stir well.
For extra treat, sprinkle raw walnuts over top of pancakes and compote. Yum!
Number of Servings: 3
Recipe submitted by SparkPeople user THORNM.
Preheat oven to 200 (to keep pancakes hot later), and if you're a fast batter-mixer, start heating up a lightly oiled frying pan to medium heat.
Mix dry ingredients together in a medium-sized bowl. Mix wet (except water) in a big measuring cup or little bowl, getting the peanut butter blended in as well as you can. Stir the wet into the dry. Add the water if desired for a thinner batter (thinner is fluffier, thicker is denser) and whisk by hand for about 30 seconds or until batter is smooth.
Dole into frying pan in size of pancake you like. Let cook on one side until bubbles form on top of pancake and underside in browned. Flip and cook till browned on other side.
Put finished pancakes on a cookies sheet in oven at 200 to keep warm.
Meanwhile, make compote:
Compote:
Place frozen berries in a microwave safe bowl and microwave on high for 2 minutes. Mix in cornstarch, stir well, and cook another 2 minutes. Add in honey and orange juice, stir well. Let sit in warm microwave until pancakes are ready.
When pancakes are done, microwave compote for another 30 seconds or so to warm back up. Stir well.
For extra treat, sprinkle raw walnuts over top of pancakes and compote. Yum!
Number of Servings: 3
Recipe submitted by SparkPeople user THORNM.
Nutritional Info Amount Per Serving
- Calories: 289.5
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,075.7 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 5.1 g
- Protein: 9.2 g
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