Vegan Apple Yogurt Pancakes

Are you in the mood for some nourishing food instead of a big meal every morning for breakfast? This recipe for Vegan Apple Yogurt Pancakes is excellent. Because apples and yogurt mix in their ways, these break-and-stack stacks become unique. Apples contribute sweetness to the pancakes, and the softness and fluffiness are from the yogurt in the batter. Vegan Apple Yogurt Pancakes for breakfast are healthy, and you can cook them quickly. Because they are healthy, they are always ready for you to eat.

STATS:

• Calories: 150 per serving
• Prep time: 10 minutes
• Serving size: About 3 pancakes
• Cook time: 10 minutes
• Cuisine: American
• Total time: 20 minutes
• Course: Breakfast
• Diet: Vegan, Dairy-Free
• Serving: 4

EQUIPMENT:

• Mixing bowl
• Whisky Griddle or frying pan
• Measurement spoons and cups
• A spatula
• Grater

Ingredients:

• One cup of all-purpose/whole wheat flour
• One teaspoon of baking powder
• Half a teaspoon of cinnamon
• A quarter of a teaspoon of salt
• Half a cup of applesauce without sugar
• 0.5 cup of unsweetened yogurt, dairy-free
• Half a cup of almond milk without sugar
• Agave nectar/maple syrup, one tbsp.
• One medium apple, grated
• Half a teaspoon of vanilla extract
• Vegan cooking oil or butter

INGREDIENT NOTES:

Apples:

• Grate the apple to make sure it easily joins the pancake mix. You may use whichever apple is your choice. To add a pleasant and delicate sweetness to your dish, pick a sweet apple like Fuji or Gala.

Vegan Yogurt:

• Choose a vegan yogurt that is plain and unsweetened, since the other ingredients have added sugar. Coconut, almond, or soy yogurt are all good alternatives.

Maple Syrup:

• Naturally, applesauce and grated apple sweeten the pancakes, but adding maple syrup provides an additional sweetness.

Milk:

• Regular milk can be replaced with soy milk, almond milk, or oat milk. Adjust how much milk you add until the batter looks as you like it.

INSTRUCTIONS:

1. Include the flour, baking powder, salt, & cinnamon in a mixing bowl(large) & whisk them well.
2. Add the almond milk, apple juice, vegan yogurt, sweet maple (if desired), and vanilla extract to your dry blend.
3. Stir thoroughly until everyone is one.
4. The batter needs to add a bit more milk to thin it down if it’s too thick and make it pourable.
5. Grate the apple into the batter using a grater. Gently whisk the apple into the mixture.
6. Over medium heat, preheat a griddle or skillet. Put in a thin layer of vegan oil or butter.
7. For each pancake, pour approximately one-fourth cup of batter onto the pan.
8. Form the batter into a circle.
9. Pancakes should be cooked for between two and three minutes on one side, or until the surface bubbles begin to appear.
10. Cook for a further two to three minutes, or until golden brown on both sides, after carefully flipping.
11. Continue with the remaining batter.
12. Warm pancakes can be served by stacking them on a dish.
13. For added taste, top with fresh apple slices, Pour maple syrup over it/garnish with cinnamon(powdered)

TIPS:

• Mix the batter better. When the dough is hard, add some additional milk to get the right consistency.
• The batter must be sufficiently thick to maintain its shape while still flowing on the griddle.
• Cook only a few pancakes at once so you don’t end up with them stuck or prepared differently due to crowding the pan.
• To get them crispy, allow them to cook in the pan for a minute longer on each side.
• If serving lots of pancakes, put them on a baking sheet in the oven and turn the heat low until you are ready to serve.
• Make the batter more interesting by adding a few raisins, walnuts, or chocolate chips to your liking.

STORAGE DETAILS:

FRIDGE:

• Keep any leftover pancakes refrigerated for approximately four days in a container(airtight). Toast in a toaster or microwave for twenty to thirty seconds to reheat.

FREEZER:

• Allow the pancakes to cool fully before freezing. Arrange them in a layer(single) on a sheet/tray to make them solid. After that, move them to a container or bag that may be frozen. They have a two-month shelf life. Use a toaster or microwave to warm it up.

FAQs:

Is it possible to swap the type of flour for another one?

• Yes! Try replacing the whole wheat with an amount of all-purpose flour or a gluten-free blended flour. Still, the texture might not be exact.

Could I substitute a different kind of fruit for an apple?

• Absolutely! You could use a banana or berries instead of the apple. Pay attention that using various fruits may change the texture and taste of the pancakes just a bit.

Is it possible to prepare these pancakes without maple syrup?

• The pancakes use naturally sweet apple ingredients, but you are welcome to skip the maple syrup. You may also want to top waffles with stewed fruit or another favorite topping.

How do I increase the fluff in my pancakes?

• Baking powder can be added in small amounts to make the pancakes fluffier, and the mixture carefully.

NUTRITIONAL INFORMATION:

Calories: 150
Carbs: 30g
Iron: 1mg
Total Carbs: 30g
Vitamin A: 90 IU
Fiber: 4g
Calcium: 80mg
Protein: 4g
Iron: 1mg
Serving Size: About 3 pancakes
Sodium: 150mg
Serving: 4
Potassium: 250mg