I, myself, even as a vegetarian, used to write things off just because they said they were vegan. It’s so wierd, its like there’s this perception that if its vegan or gluten free or whatever, i.e a deviation from the norm, it will be horrible. It didn’t matter if a dish, recipe or menu item was vegan or not necessarily, it’s when it said in the title that it was vegan, ‘vegan Apple Almond Pancakes” where as if it was just called ‘Apple Almond Pancakes’ that were in fact vegan, no problem. Isn’t it funny?! Its like the mind creates a negative association between the word, nothing to do with looking at the dish and seeing that it could be vegan, just the mention of the word.
Anyway, as I try to do with all my fears, I faced it. I made vegan recipes that were called vegan recipes and I ate vegan food that said it was vegan food and I read vegan books that said they were vegan books and I realise how silly it was. The word, vegan does not mean disgusting! And I am actually ashamed of myself – especially as a vegetarian. That’s what bugs me about some carnivores who turn their nose up at my vegetarian food, so how could I be doing it to vegan food? Vegan food can be delicious, equally as delicious as non-vegan food.
These pancakes are absolutely no exception. My own adaptation of this basic recipe which is amazing. I made them for Mat this morning along with a banana and coconut version and, of course he had no idea they were vegan, until I told him!
Hoooray for vegan food!
Ingredients: Makes 10
- 1 Cup All Purpose/Plain Flour
- 2 Teaspoons Baking Powder
- 1/3 Cup Ground Almonds
- 3 Tablespoons Granulated Sugar
- 1/4 Teaspoon good ground Cinnamon (preferably Vietnamese)
- Pinch salt
- 1 Cup nonn dairy milk or water
- 4 Tablespoons Apple sauce/Apple purée
- 2 Teaspoon Almond Oil/any other oil
- Handful of raisins/other dried fruit
Stir together all dry ingredients together in one bowl, and all wet in another. Add the wet into the dry and stir just enough to combine the two. Stir through the raisins.
Lightly grease a skillet or frying pan (I pour in about a tsp of oil and then wipe around with kitchen paper) and turn up the heat to medium, making sure it has time to get hot before adding the batter. When ready, ladle dollops of the batter into your skillet and allow them to sit, undisturbed for 2 or 3 minutes, until bubbles erupt along the top and the edges seem to have firmed up a bit. Flip, and cook for another 2 or 3 minutes on the other side. Place each pancake in the oven whilst ou cook the rest to keep warm. Also great toasted.