AppleJacks [Vegan Vittles, page 58]
¾ cup whole wheat pastry flour
1 teaspoon non-aluminum baking powder (such as Rumford)
½ teaspoon ground cinnamon
½ cup low-fat, nondairy milk (I used Almond Milk)
1 teaspoon vanilla extract
1 Granny Smith apple, peeled and grated (about ¾ cup lightly packed)
3 Tablespoon raisins (optional) – I didn’t add these
1. Place the flour, baking powder, and cinnamon in a medium mixing bowl, and stir them together.
2. Pour the milk and vanilla extract into the dry ingredients, and stir them together with a wooden spoon to mix well. Stir in the grated apple. Then stir in the raisins, if using.
3. Mist a large skillet with nonstick cooking spray, and place it over medium-high heat. When the skillet is hot, spoon in the batter using 2 level tablespoonfuls for each pancake. Spread out each pancake using the back of a spoon.
4. You will need to cook the pancakes in several batches depending on the size of your skillet. Cook the pancakes until the bottoms are brown, adjusting the heat as necessary. Carefully loosen the pancakes, and turn them over using a metal spatula. Cook the second side briefly, just until golden.
Yield: 2 servings (4 small pancakes per serving)
Per serving: Calories: 213, Protein: 7 gm., Carbohydrates: 43 gm., Fat: 1 gm.
These were so good! A crunch on the outside. Soft 7 fluffy in the inside. I was quite impressed! Let me know how they turn out if you make them yourself.
