Vegan Poffertjes with Apple Cinnamon Compote
Miniature Dutch pancakes (poffertjes) made vegan and served with a warm apple cinnamon compote.
Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Buckwheat Flour
- 1 1/2 cups Plant-Based Milk (e.g., Soy, Oat)
- 2 tablespoons Tapioca Starch
- 2 tablespoons Vegan Butter, melted
- 1 teaspoon Active Dry Yeast
- 1 tablespoon Maple Syrup
- 1/4 teaspoon Salt
- 2 medium Apples, peeled and diced
- 1/2 teaspoon Cinnamon
- 2 tablespoons Brown Sugar
- 2 tablespoons Water
Instructions
- 1In a bowl, combine flours, plant-based milk, tapioca starch, melted vegan butter, yeast, maple syrup, and salt. Mix well and let rest for 30 minutes.
- 2While batter rests, prepare the apple cinnamon compote: In a saucepan, combine diced apples, cinnamon, brown sugar, and water. Cook over medium heat until apples are soft and the sauce has thickened, about 10-15 minutes.
- 3Heat a lightly oiled griddle or poffertjes pan over medium heat. Spoon small amounts of batter onto the griddle.
- 4Cook for 2-3 minutes per side, until golden brown. Serve immediately with apple cinnamon compote.
Substitutions
Tapioca Starch →
Tapioca starch provides the necessary binding to hold the poffertjes together without eggs.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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