This whole quarantine thing has got me looking for ways to have a special Sunday brunch at home.
Thank goodness for these FLUFFY OAT PANCAKES WITH WARM CINNAMON APPLE TOPPING!
The trick to making these pancakes fluffy and is aquafaba. If you don’t know aquafaba, I’m about to change your world!
Aquafaba is a latin word that literally means ‘bean water’. That’s because aquafaba is nothing else but the water in which canned chickpeas comes in. Yes, that’s right! That liquid we always used to throw out... now we keep it!
You can make lots of things with aquafaba, and it’s a pretty darn good substitute for egg whites in a lot of recipes. It makes an awesome meringue, a deliciously airy mousse, and it even does wonders for vegan brownies (see this brownie recipe I made for Poliniza’s blog using aquafaba).
The ingredients for these pancakes are simple and healthy. These include oat flour, almond milk, coconut sugar and a little bit of oil. I’m sure you already have everything you need at home, and these will come together quite quickly. Which makes it the perfect Sunday brunch!
I’m topping these with warm cinnamon apples which can easily be made while you are preparing the pancakes. If you don’t have apples, try making this topping with blueberries or bananas or even nuts! It’s amazing!
I do know about you, but I’m hungry! So, let’s get cooking!
FLUFFY OAT PANCAKES WITH WARM CINNAMON APPLES
WHAT YOU'LL NEED:
For the pancakes:
6 Tbsp aquafaba (liquid from chickpeas)
1/4 tsp cream of tartar
2 Cups rolled oats, processed to flour
1/2 Cup coconut sugar
4 tsp baking powder
2 Tbsp olive oil
2/3 Cups almond milk
1/4 tsp sea salt
2 tsp apple cider vinegar
For the warm cinnamon apples topping:
1 apple, cored and sliced
1 tsp cinnamon
1/2 tsp coconut sugar
1 tsp water
HOW TO MAKE IT:
Mix the aquafaba and cream of tartar in a large bowl. Whisk for about 1 to 2 minutes until it turns foamy.
Add in the oat flour, coconut sugar, baking powder, oil, milk, and salt and stir until well incorporated and smooth. Then, stir in the apple cider vinegar. You should end up with a thick batter.
Preheat a skillet over medium low heat. Lightly grease the skillet with some spray oil or some vegan butter. Once hot, pour about 1/4 cup at a time of the mixture into the skillet. Let cook until bubbles start to appear in the middle (about 4 or 5 minutes) and then use a spatula to flip the pancake and cook on the other side for another 4 minutes.
Repeat until you are out of batter, lightly greasing the pan in between each pancake. This should yield about 8 to 10 pancakes.
While your pancakes are cooking, prepare your topping by placing the apple slices, cinnamon and coconut sugar in a small sauce pan over medium heat.
Once the pan is hot and the apples start to sizzle, add the water, shake it around and cover. Set the heat to low and let the apples soften while you finish making your pancakes.
When your pancakes are almost ready, pour in the maple syrup you will be using for your pancakes. This way it’ll be warm and it will mix in with the cinnamon and sugar in the apples.
Serve your pancakes with the warm apples and maple syrup.