Written by: Kasia

If we subtract yeast, eggs, milk and butter from the classic apple pancakes recipe, then basically all we are left with are the apples... and the inevitable joy that accompanies eating something delicious and healthy, of course. Vegan apple pancakes without yeast but with crunchy almonds may be a delicious and healthy dinner for the whole family, afternoon tea for kids or an adult dessert to go with your coffee.

You already know that I run my own clothing brand. When you're in charge of a business venture there you are always swamped, it takes a huge amount of work, and time slips through your fingers even with good organization ;-) That's why it is so important to take care of yourself, preferably by eating healthy and delicious things. I love to cook, but I don't always have the time to do it in my everyday life. Fortunately, long-awaited weekends seem to come quite regularly. Then I cook in bulk, bake pies, mix sauces, and boil soups. And then I eat it all. I wrap myself in a soft blanket on my favorite armchair and take a short nap with a wide smile on my face.

Recipe for vegan apple pancakes without yeast:

1 cup of flour (wheat or other)

1 teaspoon of baking soda

1 cup of non-dairy milk (I prefer oat milk)

1 tablespoon of lemon juice

1 banana

1 teaspoon of cinnamon

1 handful of almond flakes

2 apples

For frying:

coconut oil


Preparing vegan apple pancakes without yeast is child's play.

First cut the apples into four pieces and then into thin slices - the thinner the better. Set the apple slices aside. Mix the dry ingredients: flour with baking soda and cinnamon. Blend the banana until smooth, this will ensure the right consistency of the pancakes. Traditional kneading with a fork won't suffice, unfortunately, so I advise you to use a blender. Add lemon juice to the blended banana. In this recipe, the juice has a dual role: first, it will prevent the banana from darkening; secondly - the acidic juice will cause the soda to foam so that our vegan pancakes are plump. Mix dry ingredients with the banana and juice, add non-dairy milk and mix vigorously until all ingredients are combined. Add a handful of almond flakes, which will serve as a nice crispy surprise in the otherwise soft and fluffy pancakes. Add the apple slices and mix gently.

Heat the coconut oil in the pan. Fry a small amount of dough to check whether the fat is the right temperature. If it's sizzling, use a large spoon to put a portion of dough into the pan. It's better to fry small pancakes, they will be easier to turn over. To make sure the pancakes are well done you can cover the pan with a lid. When the pancakes turn brown at the edges, turn them over. Make sure to fry all the dough when making the vegan pancakes. When they're done put them on a plate or into a casserole with a lid to keep them warm. Unless you're into eating cold pancakes, like I am. I like them best with hot, black coffee.

Vegan apple pancakes without yeast are a great idea for a late family breakfast on a weekend, a light lunch, dessert or afternoon tea. Wheat flour can be replaced with millet flour or rye flour. I encourage you experiment on your own.

Traditionalists who can not imagine making pancakes without eggs, can replace the blended banana with one egg and non-dairy milk with regular one, and use clarified butter for frying. I suggest leaving the rest of the recipe unchanged.

Bon appetit!

Root girl and zero waste

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