Dairy-Free Dutch Pancakes (Pannenkoeken) with Apple Syrup

Ingredients

• 1 cup All-purpose flour
• 1/4 tsp Salt
• 2 Egg replacer
• 1.5 cups Dairy-free milk (oat or soy)
• 2 tbsp Vegetable oil
• 2 medium Apple, peeled and diced
• 1/2 cup Maple syrup
• 1/4 tsp Cinnamon

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, measure and whisk together the 1 cup of all-purpose flour and the 1/4 tsp of salt.
2. 2In a separate medium bowl, whisk together the 2 servings of egg replacer and the 1.5 cups of dairy-free milk until smooth.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Stir with a whisk or spoon until just combined; a few small lumps are okay. Do not overmix.
4. 4Heat a 25.4 cm non-stick skillet or griddle over medium heat, about 175°C. Add 1 tsp of the vegetable oil to the skillet and swirl to coat the bottom.
5. 5For each pancake, pour 1/4 cup of batter onto the hot skillet. Cook for 2 to 3 minutes, until the edges look set and bubbles start to form on the surface. Carefully flip the pancake and cook for another 2 to 3 minutes, until golden brown on both sides.
6. 6While the pancakes are cooking, prepare the apple syrup. In a medium saucepan, combine the 2 medium apples (peeled and diced), the 1/2 cup of maple syrup, and the 1/4 tsp of cinnamon. Cook over medium heat, stirring occasionally, for about 10 minutes, or until the apples are softened and the syrup has thickened slightly.
7. 7Repeat steps 4, 5, and 6 with the remaining batter and vegetable oil until all pancakes are cooked. You may need to add a little more vegetable oil to the skillet between batches.
8. 8Serve the pancakes immediately, topped with the warm apple syrup.

Substitutions

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