APPLE-CINNAMON SWIRL PANCAKES

These fluffy, nutty pancakes are a decadent treat for anyone who loves the classic combo of apples and cinnamon. Inspired by our friend Chef Chloe Coscarelli!

WHAT YOU’LL NEED:
(serves 3-4)

• 1.5 cups all-purpose flour

• 1/2 cup almond flour

• 2 T baking powder

• 1 tsp salt

• 1/4 cup sucanat (or unrefined sugar)

• 2 cups water

• 3 T cinnamon

• 3 medium apples

• 1 tsp vegan butter

• 3 T vegan honey (or agave)

• maple syrup to taste

• 1 T canola oil for coating skillet

How handsome are these pancakes?!

DIRECTIONS:

1. Combine the flour, almond flour baking powder, salt and sucanat on a medium-sized mixing bowl.

2. Add the water and whisk until an even batter forms. Set aside.

3. In a small cup, combine 1 T cinnamon and the vegan-honey or agave. Set aside.

4. Remove the cores and dice the apples.

5. In a small saucepan, melt the butter. Add the diced apples and 1 T of cinnamon and cook over medium heat, gently stirring. Try not to crush the apple pieces. Once the apples are soft and starting to brown (about 7-10 mins) remove them from the heat and set aside.

6. Bring a large, oiled or non-stick skillet to medium heat. Pour pancake batter onto the hot skillet to about 6-in diameter each. Depending upon the size of your skillet you can make them smaller to fit 2 or 3 pancakes per batch.

7. Using a spoon, drizzle the vegan-honey and cinnamon mixture directly into the still-raw pancakes in any pattern you like: swirl, zigzag or Jackson Pollock.

8. Once bubbles form over most of the pancake (usually 2-3 minutes), it’s time to flip them using a spatula. Cook the other side for another 2 minutes and then move to a plate.

9. After all the pancakes are done, form stacks of 3-5 pancakes and top with the cooked diced apples. Finish with maple syrup.