1 apple (I used a Fuji) cored, peeled, and chopped
2 teaspoons oil or vegan butter
1/2 teaspoon cinnamon
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
Up to 2 cups non-dairy milk (I used almond milk)
1 tablespoon oil
1 teaspoon additional cinnamon
1/2 teaspoon nutmeg
2 tablespoons agave nectar or other liquid sweetener
Oil for frying
In a small pan, melt vegan butter or oil on medium heat. Add the chopped apple and sprinkle with 1/2 teaspoon cinnamon. Simmer on medium heat about 7 minutes or until apple is tender.
In a large bowl, combine flour, baking powder, 1 teaspoon additional cinnamon, nutmeg, and salt. Mix with a spoon until well blended. Make a well in the center and oil, agave nectar or other sweetener, and 1 cup of the milk. Add the cooked apples to the batter. Stir gently until just incorporated and add more milk, up to one additional cup, until it is gloppy and soupy. It should be thick but not pourable, like this:
Don’t over-stir as this results in tough pancakes and smooshed apples.
To make pancakes, heat a griddle to medium heat and spray or coat with a little oil. If you have a good non-stick pan or a well-seasoned cast iron griddle, you will barely need any oil at all to prevent sticking. Cook until the pancake is covered with bubbles and looks like it is drying out on the edges, then flip and cook 30 more seconds.
True confessions: we ate these on a chilly evening for dinner, not lunch, with organic maple syrup and some pan-fried Tofurky kielbasa. Life is good.