- 1 ½ cups flour
- 3 tbs soy butter
- 1 tsp baking powder
- 1 tsp turbinado sugar
- 1 tsp Enger-G Egg Replacer
- ½ cup plain soy milk
- ½ cup rice milk
- ½ cup water
- 2 tbs sunflower oil
- 1 dash pure vanilla extract
- 4 apples, peeled, cored, sliced thinly
- ¾ cup toasted almond slivers
- 1 tbs agave nectar
- In a medium pan, melt 2 tbs soy butter. Add almonds. Saute for 1 minute. Add apple slices, vanilla and agave and mix thoroughly. Stir constantly until apples are soft. Set aside.
- In a large mixing bowl, mix dry ingredients and then stir in the wet ingredients. If the batter is too thick, add 1 tbs of water at a time until reaching the desired consistency. (Note: Try making one pancake now to see if it’s as fluffy as you like it, then slowly adjust if needed. We recommend making the batter on the thinner side as it fluffs up a lot during cooking. If you made the batter too thin for your liking, add a Tsp or two of flour and mix thoroughly.
- In a large non-stick pan, melt a small dollop of butter over medium heat. Pour about 1/8 cup of batter into center of melted butter. In a circular motion, spread until in a thin layer. Spread a tbs of apple mixture across top of pancake. Take a small amount of batter and lightly cover over apple mixture to hide them inside the pancake.
- When you see air holes appear in the center of the pancake, it is ready to flip over. With a spatula, flip pancake over and reduce heat. Let cook on reverse side for 3-4 minutes, or until golden brown.
Cook up the rest of the batter, and serve a stack of hot, delicious pancakes with maple syrup. Add more of the sauted apple-almonds mixture on top or sprinkled with a bit of turbinado sugar. This will quickly become a family breakfast favorite!