After a little gardening, yoga, and errands, I didn't get around to "lunch" until about 3 p.m. this afternoon. I was craving one of the fresh Virginia grown apples I had just purchased at the farmer's market with a little peanut butter. But I was afraid I would be hungry an hour later. So, I decided to create a new recipe for filling--but not heavy--fall pancakes made from the same wholesome ingredients. What a good decision to make pancakes: I ate so late and they were so satisfying that I only wanted a very small dinner. I hope you enjoy them as much as I did.
Peanut Butter Apple Pancakes With Peanut Butter Maple Syrup [Vegan]
- 1 cup white whole wheat flour
- 1/4 cup natural sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg or mace
- 1 1/4 cup unsweetened soymilk
- 1/4 cup natural smooth peanut butter
- 1 large sweet-tart green apple, stemmed, and cut into scant 1/4-inch dice
- Vegan butter and/or vegetable oil for frying
- Vegan Peanut Butter-Maple Syrup (recipe follows)
- Optional garnish: approximately 3 tablespoons roasted, lightly salted peanuts
- 6 tablespoons maple syrup
- 2 tablespoons smooth natural peanut butter
- Preheat oven to warm.
- In a medium mixing bowl, place first 7 dry ingredients.
- Heat soymilk and peanut butter together for 30 seconds on high in a microwave and whisk together until combined.
- Make a well in the center of the dry ingredients and pour in soymilk and peanut butter mixture. Whisk together wet and dry ingredients until well combined. Stir in apple.
- In a large cast iron skillet or griddle over medium-high heat, melt 1 tablespoon of the vegan butter, oil or a combination. (I like a combination: the oil reduces chances of burning while the butter contributes flavor.)
- Using a 1/4 cup measure, make pancakes, two at a time. Cook two-three minutes on the first side until you get a nice rise, the edges appear set, and the underside is golden brown. (These tend not to bubble like traditional pancakes.)
- Gently flip and cook another couple of minutes on the reverse or until batter is cooked through. Add butter and/or oil to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side.
- When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining butter or oil and pancake batter. Serve topped with Vegan Peanut Butter Maple Syrup and garnish, if desired, with a teaspoon or so of peanuts.
- Heat gently. I use the microwave for 30 seconds and whisk together.
- Pour syrup over pancakes or pass in a small pitcher.
Recipe halves or doubles easily.