An ode to Pancake Sundays, here’s a recipe for a “Leaning tower of Pisa” style Apple Pie Pancake stack with a Caramel Sauce.
The pancakes themselves are vegan, dairy free, sugar free AND grain free. I used a new flour I bought from the health food store this weekend called banana flour and am pretty pleased with the result! Banana Flour – made from just bananas contains a bucket load of resistant starch (RS2) along with high amounts of potassium and other minerals. Resistant starches, unlike normal starches, are not digested in the small intestine. RS2 is distinctive in the fact that they break down in the large intestine, providing numerous health benefits.
So in other words these Pancakes weren’t just delicious, they were also nutritious. Win-Win.
Makes 6 pancakes
What you’ll need:
Stewed Apples
Caramel Sauce
1 tbsp mesquite powder (can use cacao powder for chocolate sauce if you don’t have mesquite)
1/4 cup unsweetened almond milk
1 tsp rice malt syrup
Pancakes
1 chia egg
1/2 cup almond milk
1/4 cup banana flour
1 scoop plant based protein powder
1tsp cinnamon
1/2 tsp vanilla essence
1/2 large banana mashed
1 tsp aluminum free baking powder
2 bananas chopped into 1cm pieces – for stacking
What to do:
Stewed Apple
Grate the outer layer of the apple off and set aside for garnish
Cut the remaining part of the apple into even sized chunks
In a saucepan over a low heat cook your apples with the cinnamon, vanilla essence and warm water until water has absorbed and apples have softened.
Set aside
Caramel Sauce
In a small saucepan heat the almond milk and rice malt syrup until combined well and reduced just slightly
Remove from the heat and quickly stir in the mesquite powder
Set aside to cool
Pancakes
In a large bowl mix together the almond milk, mashed banana, vanilla essence and chia egg
Sift in the dry ingredients and mix well
While the mixture sits, heat up a non-stick frying pan and grease it with a little coconut oil.
Once the pan is really hot place a heaped tablespoons worth of mix onto it and allow it to cook for about two minutes, before flipping it over and letting the other side cook until it begins to brown (These are relatively small pancakes so you can have 3 or so going at one time to speed the process along)
Once all your batter is used up you can start the stacking (the best part IMO)
On top of each pancake place 4 of your banana pieces in each corner and a small spoon of caramel sauce in the middle
Layer on the next pancake and repeat the last step until you have your desired stack
Spoon the stewed apple on top of your stack and drizzle the remaining amount of sauce over top
Serve and enjoy
Tip – To keep your pancakes warm while you are cooking the batch, place them in the oven, covered and on a very low heat
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