My family likes fruit. Specifically, apples. Apples and peanut butter, applesauce, apple muffins, apple cider, apple cake, and of course, my father's favorite, apple pie. Over the years, I've grown to realize that my family will devour almost anything that I make as long as I throw in a couple of apples. Our apple tastes have also evolved over the years, and while we were once content with the generic Red Delicious apples sold at any and every grocery store, we now buy only organic. To up the ante even further, I had the opportunity to live in a part of the country where apples are grown in abundance, and I soon discovered that NOTHING tastes better than a freshly picked apple, NOTHING. Ryan and I visited an apple orchard with Ryan's sweet family (I love you Regina!), and I acted as if I had died and gone to heaven. I was giddy, exuberant, child-like. Over the course of the year, we visited our fair share of farmer's markets, mostly in Baltimore, and I sampled over a dozen varieties of apples. Living in Colorado, I miss those heirloom apples, but the memories will keep me strong until I can return to an apple farm again!
When we were one the East Coast for the funeral, we had to stop by a farmer's market to pick up a couple of pounds of apples. Now, since it is the dead of winter, the apple pickings weren't superb, but I still felt giddy holding my canvas bag brimming with Pennsylvania grown apples. Yesterday morning, we had a hankering for pancakes, and of course, as always, I thought that they could only benefit from a handful of diced apples. These pancakes are also vegan, and you will not miss the eggs or butter, I promise. They're light, fluffy, and spiced with just a dash of cinnamon.
When we were one the East Coast for the funeral, we had to stop by a farmer's market to pick up a couple of pounds of apples. Now, since it is the dead of winter, the apple pickings weren't superb, but I still felt giddy holding my canvas bag brimming with Pennsylvania grown apples. Yesterday morning, we had a hankering for pancakes, and of course, as always, I thought that they could only benefit from a handful of diced apples. These pancakes are also vegan, and you will not miss the eggs or butter, I promise. They're light, fluffy, and spiced with just a dash of cinnamon.
Whole Grain Vegan Pancakes
1 Cup Whole Wheat Flour
1 1/2 tsp Baking Powder
1/8 tsp Salt
1/2 tsp Cinnamon
1 TBSP Sugar
1/2 tsp Vanilla Extract
1 cup Soy Milk (I use plain)
1/2 cup of diced apples (or bananas, or walnuts, or pears)
1. Whisk together flour, powder, salt, cinnamon, and sugar. Make a well and pour your soy milk and vanilla into the center. Stir until just combined.
2. Heat a large skillet over medium heat and coat lightly with oil. Pour about 1/3 cup of batter into heated skillet and spread to 1/4 inch thickness. Wait until bubbles appear on the surface, flip and then cook until brown on the other side. (You can make cute heart pancakes if you like). Serve warm with maple syrup or honey. (So much better than the high fructose stuff)
1 Cup Whole Wheat Flour
1 1/2 tsp Baking Powder
1/8 tsp Salt
1/2 tsp Cinnamon
1 TBSP Sugar
1/2 tsp Vanilla Extract
1 cup Soy Milk (I use plain)
1/2 cup of diced apples (or bananas, or walnuts, or pears)
1. Whisk together flour, powder, salt, cinnamon, and sugar. Make a well and pour your soy milk and vanilla into the center. Stir until just combined.
2. Heat a large skillet over medium heat and coat lightly with oil. Pour about 1/3 cup of batter into heated skillet and spread to 1/4 inch thickness. Wait until bubbles appear on the surface, flip and then cook until brown on the other side. (You can make cute heart pancakes if you like). Serve warm with maple syrup or honey. (So much better than the high fructose stuff)
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