Vegan Apple Pie Pancakes
by Katie McLurg
Vegan English Pancakes could only ask for one thing: a very British filling. So apple pie, meet pancakes. The soft apple and cinnamon filling contrasts beautifully with the buttery crumble, all wrapped in a warm pancake blanket.
A little extra effort than lemon and sugar, but worth it. The apples and crumb come together at the same, ready to be wrapped in warm pancakes straight from the pan.
For the pancakes:
150g plain flour
1tsp baking powder
200ml plant-based milk (I used Oatly Barista)
For the filling:
50g caster sugar
2 Bramley apples
1 tsp cinnamon
1 tbsp water
For the crumb:
50g ground almonds (or plain flour)
50g plant-based butter (I used Naturli)
50g light brown sugar
50g walnuts (or different nut of your choice)
Pinch of salt
1 eating apple (I used Braeburn)
Lashings of golden or maple syrup
Preheat the oven to 180C.
Use your hands to rub together the crumb ingredients. Start with the flour and butter, incorporating the rest once combined.
Spread the crumb onto a baking sheet and place in the oven for 15-20 minutes until golden brown.
While the crumb is cooking, peel and chop the Bramley apples into 2cm chunks.
Place the caster sugar, cinnamon, water and apples into a small saucepan on a medium heat and cover with the lid.
Cook until the apples are soft and break under gentle pressure from a wooden spoon – about 10-15 minutes.
In a mixing bowl whisk together the flour and baking powder, make a well in the middle and add the aquafaba and a splash of the milk. Make small circles with the whisk to combine slowly (this is how you avoid lumps). Continue slowly adding milk and whisking until combined. Transfer to a jug.
Heat a frying pan on medium with a tsp of veg oil. Pour pancake batter into the pan, turning it in your hand to distribute a thin layer of batter across the surface.
Cook for 2-3 minutes on each side until golden and crispy.
Remove the pancake from the heat, spoon on the apple filling, crumb and drizzle in some golden syrup to taste.
Roll up and enjoy!
By Katie McLurg
Katie is our Head of Creative, head of crafts (ask her about her Harry Potter-themed gingerbread houses) and head of looking-after-allplants-pups, which is totally a thing. As well as baking, painting, drawing – you get the idea – on her day off you’ll find her giggling with her godson, or eating our Mushroom Risotto.