Vegan Dutch Apple Pancake with Cinnamon Sugar Twists

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup all
• purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 cup almond milk
• 1 cup apple cider
• 2 cups diced apples (preferably Granny Smith)
• 3 tablespoons vegan butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 cup sugar
• 1 tablespoon lemon juice
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine flour, 2 tablespoons sugar, and salt. Add almond milk and apple cider, whisking until smooth. Stir in melted vegan butter.
2. Pour the batter into an oven safe skillet or baking dish. Add diced apples evenly over the batter. In a separate bowl, mix remaining sugar and cinnamon. Sprinkle this mixture over the apples, followed by a drizzle of lemon juice for a zesty touch.
3. Bake in preheated oven for 25 30 minutes, or until pancake is golden brown and puffed up. Remove from oven and let cool slightly before serving. Dust with powdered sugar to taste.

Chef’s Insight

The combination of crispy apples, soft pancake, and crunchy sugar topping creates a delightful mix of textures in every bite. Don't forget to let the pancake cool slightly before serving for optimal taste and texture.

Notes

Feel free to experiment with different apple varieties or add other fruits like pears or peaches for a seasonal twist.