Dairy-Free Polish Apple Pancakes (Racuchy z Jabłkami)

Ingredients

• 1 1/2 cups All-purpose flour
• 1 cup Plant-based milk (e.g., almond, soy, oat)
• 1 tsp Apple cider vinegar
• 2 tbsp Egg replacer (e.g., flax egg)
• 2 tbsp Sugar
• 2 tsp Baking powder
• 1/4 tsp Salt
• 2 Apples, peeled and chopped
• 1/4 cup Vegetable oil
• 2 tbsp Powdered sugar (dairy-free)

Instructions

1. 1In a large bowl, whisk together the 1 1/2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt until well combined.
2. 2In a separate medium bowl, combine the 1 cup plant-based milk and 1 teaspoon apple cider vinegar. Let this mixture sit for 5 minutes to curdle slightly, creating a buttermilk substitute.
3. 3Add the 2 tablespoons egg replacer to the curdled plant-based milk mixture and whisk thoroughly until smooth.
4. 4Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix with a spatula until just combined; be careful not to overmix, as this can make the pancakes tough.
5. 5Gently fold the 2 apples, peeled and chopped, into the pancake batter.
6. 6Heat 1/4 cup vegetable oil in a large 12-inch skillet over medium heat, approximately 350°F (175°C). The oil is ready when a drop of batter sizzles immediately.
7. 7Carefully drop spoonfuls of the batter into the hot oil, making pancakes about 3-4 inches in diameter. Do not overcrowd the skillet; cook in batches if necessary.
8. 8Fry the pancakes for 2-3 minutes per side, until they are golden brown and puffed up. You will see small bubbles forming on the surface before flipping.
9. 9Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.
10. 10Serve the pancakes warm, dusted with 2 tablespoons dairy-free powdered sugar.

Substitutions

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