If you haven’t noticed, I’ve been slightly MIA recently (well for the past 6 months or so actually!), and this is because this summer Jeff and I took the cross-country trek, coast to coast, from NYC to San Diego, California with Pickles, our adopted greyhound, and Toulouse, our adopted snowshoe, in tow! Jeff accepted a job offer in San Diego, so we left our Brooklyn apartment and the big city behind! You might’ve guessed this from all my social media photos since skyscrapers have been replaced with palms ;), but now that we’re all settled, 3 blocks from the beach I might add, we’re back in action!
Scroll down past the recipe to see highlights from the cross-country trek!
Today’s recipe is a decadent, swoon-worthy vegan pancake recipe that you would never guess is vegan! Now these vegan pancakes aren’t your average pancakes, these are like mini-cakes, they’re thicker than your average flapjack because they have chunks of real apples in them, but they still get nice and crispy! The rosemary paired with the fall-fresh apples and hint of olive oil in the batter, make for a sweet and savory, gourmet breakfast, that’s super quick and easy to make. Next time you have guests over for brunch be sure to make these, they’ll be super impressed ;).
Like this recipe? Be sure to download my favorite vegan fall recipes by clicking on the button below!
A few quick notes to help you with future recipes.
For baking or pancake making, the best egg substitute is a flax egg! To prepare a flax egg all you need to do is combine 1 Tbl ground flax meal with 3 Tbl water and whisk until thick, that’s it!
This recipe also calls for a vegan buttermilk, and all you have to do to create a vegan buttermilk is to add 1 Tbl. of apple cider vinegar to 1 cup of dairy-free milk and let it sit for a few minutes (you’ll see it gets all curdled and gross-looking, but don’t worry it works and tastes fine!).
- 1 cup all-purpose flour
- ¼ cup vegan, granulated sugar
- 1 tsp baking powder
- 2 sprigs fresh rosemary, minced
- ¼ tsp cinnamon
- ⅛ tsp cardamom
- ⅛ tsp sea salt
- ½ cup vegan buttermilk: add ½ Tbl of apple cider vinegar to ½ cup of non-dairy milk
- 1 flax egg: combine 1 Tbl ground flax meal + 3 Tbl water, whisk until thick
- ¼ cup of olive oil
- ½ tsp pure vanilla extract
- ½ sweet apple, cored and finely diced
- In a medium bowl, combine your flour, sugar, and baking powder. Whisk until well combined.
- Add in your rosemary, cinnamon, cardamom, and sea salt. Whisk until everything is well incorporated.
- Next, add in your vegan buttermilk, flax egg, olive oil, and vanilla extract, and stir briefly just until everything is well combined. Don’t overmix, chunks are ok!
- Fold in your apples just so that they’re incorporated.
- Heat a cast-iron skillet over medium-high heat and add a little olive oil (or vegan butter!) to the pan. Add a little bit of your pancake batter to see when the oil is hot enough. Your little dough sample should bubble and cook up when it’s ready.
- Once your oil is hot, scoop ¼ cup of batter and form little rounds on your skillet, depending on your skillet size, you can cook 2-3 pancakes at a time, but don’t overcrowd them. Cook for about 3-4 minutes or until the top of the pancake batter has little bubbles. Try to lift one edge of the pancake to ensure that it’s crispy, then flip! These pancakes can take a little bit more time, so don’t be afraid of burning them.
- To keep them warm while cooking, place in a preheated oven to 200 degrees F.
- Top with vegan butter, pure maple syrup, and snob away!
Our last night in New York we decided to go to the top of the One World Trade Tower and seeing the city all lit up from the highest viewpoint was definitely the best way to close this portion of our time in New York. We also strolled along Central Park, visited the MoMa, and the Natural History Museum one last time!
We didn’t stop much on our roadtrip until we reached my home state, Colorado, where we lounged with family and enjoyed Colorado’s great hiking.
Then we went the long way to San Diego so that we could check out Moab and The Grand Canyon!
~Hello Sunny California!~
Stay tuned because my next recipe was requested by popular demand and you’ll love it! It’s simple, delicious, and healthy!
It feels good to be back!
P.S. Be sure to grab your copy of the fall ebook while it’s still up! Download your copy here, by clicking on this link!