• Prep: 10 minutes

  •

    Cook: 15 minutes

  •

    Difficult: Easy

  •

    Serves: 4 people

Ingredients

Pancakes

• 150 g flour
• 75 g oat flour
• 2 tsp baking powder
• 1 tsp cinnamon
• Pinch of salt
• 250 ml plant-based alternative to milk
• 1 tsp apple cider vinegar
• 2 tbsp neutral oil
• 100 g Plant based alternative to Ricotta

Warm Apples

• 2 apples, sliced
• 1 tbsp neutral oil
• 1 tsp cinnamon
• 1 tbsp maple syrup

Preparation

  1. In a small bowl, mix the plant-based alternative to milk with apple cider vinegar and set aside for a few minutes to curdle slightly.
  2. In a large bowl, combine the flour, oat flour, baking powder, cinnamon, and salt.
  3. Add the milk mixture and oil to the dry ingredients, then gently fold in the Plant based alternative to Ricotta (reserve 1 large teaspoon for topping).
  4. Heat a non-stick pan over medium heat. Pour small portions of batter and cook each pancake for about 2 minutes per side, until golden and fluffy.
  5. Meanwhile, sauté the sliced apples in a pan with oil, cinnamon, and maple syrup until soft and caramelized.

Serving

Stack the pancakes, top with warm apples, a spoonful of Plant based alternative to Ricotta and drizzle with maple syrup.