A simple, single serving recipe for vegan pancakes made with berries, cinnamon and grated apple.
Remember that little reader survey I had a while ago? Even if you don’t, here are the results!
Of course, if you’re just here for the pancake recipe, then you know what to do – keep scrolling down, friends.
Okay, back to the survey results. One question I asked was: are you interested in recipes that serve one, two, three, four, or more than four people?
Woah. I knew quite a few people liked single serving recipes, but I wasn’t expecting this much consensus. Since I love making recipes that serve two (as well as single serving recipes), I’ll try to make sure my two-person recipes can easily be halved.
Unless it’s something like a muffin recipe – I’m not quite sure how I’d make muffins for two, let alone one. Actually, that gives me an idea.
(Note to self: make a single serving muffin recipe).
Not all the questions had so much consensus. In the survey I asked: what types of recipes would you like to see more of on the blog?
The choices were: stovetop oatmeal, baked oatmeal, overnight oats, pancakes, waffles, muffins (or other baked goods), granola (or muesli), smoothies, eggs-based dishes or savory food. ‘Don’t know’ was another option. Or you could select ‘Other’, and type in something else.
I think muffins have won this battle, with stovetop oatmeal in second place and overnight oats a close third. But the results seem pretty varied on this one.
Speaking of varied results, another question was whether you were interested in savory recipes. As I’ve said before, I always wake up craving something sweet. Chocolate, peanut butter and fruit all sound good to me in the morning (and the thought of eating eggs at 7 or 8am literally makes me nauseous).
Nevertheless, I was intrigued to know what you all thought about this issue. Turns out you’re pretty split.
I have been meaning to make some breakfast tacos (or, for me, breakfast-for-dinner tacos), among other savory dishes, so I’ll try to post a few more savory breakfast ideas. It shouldn’t be difficult to beat my current record of one savory recipe every blue moon.
Moving on, I also wanted to work out whether you were interested in vegan and/or gluten free recipes. And things are looking up for the vegan world.
This blog isn’t about to go vegan (I’m just vegetarian), I will try to post plenty of vegan recipes. But don’t worry – I’m 150% committed to making sure my recipes don’t call for weird ingredients. Whenever I veganize a recipe, I aim to replace the original ingredient with something accessible and nutritious – such as using pumpkin instead of butter, or making French Toast with bananas.
Since I’ve discovered that soy products generally don’t agree with my stomach, I’m not about to start posting a ton of tofu recipes either.
Last – but certainly not least – we come to the question that I was most interested to ask: how do you feel about the number of oatmeal recipes on the blog?
As an avid lover of all things oatmeal, I was pleased to see that most of you were either content with things the way they are, or wanted more oatmeal!
I’ll try not to completely bombard you with oatmeal recipes, but let’s just say that oatmeal (and overnight oats) will always have a home here.
Thank you to everyone who took the survey! Of course, you can always tell me if there are any recipes you’d like to see more (or less) of on the blog. Or we can just talk about oats and start our own Oatmeal Appreciation Society (does that exist yet?).
Finally, I have pancakes for you! Well, I have a recipe for pancakes. Unfortunately I can’t send cooked pancakes through through the Internet (yet).
These are quite simple and are made with a few of my favorite things: grated apple for texture and flavor, a little cinnamon, and some raspberries.
Just one suggestion: don’t use giant raspberries! While it doesn’t impact the taste, large berries will make the pancakes look a bit ‘bumpy’ (as you may have noticed from these photos!).
- For the pancakes
- 2 tablespoons freshly grated apple
- ¼ cup almond milk
- ½ teaspoon vanilla extract
- ¼ teaspoon blackstrap molasses
- ¼ cup all-purpose flour
- 2 tablespoons rolled oats
- ¾ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- Pinch of salt
- ⅛ – ¼ cup raspberries
- Sautéed apple slices
- Maple syrup
- In a bowl, mix together the grated apple, almond milk, vanilla extract and blackstrap molasses.
- Add the all-purpose flour, oats, baking powder, cinnamon and salt. Mix until just combined. Gently fold in the raspberries.
- Let the batter sit for 10 - 15 minutes.
- Preheat a skillet over medium-low heat. Grease with cooking oil spray, and then add a scant ¼ cup of batter for each pancake. If necessary, use the back of a spoon to shape the batter into circles.
- Cook for 3 minutes, or until bubbles appear on the surface and the edges appear dry. Flip the pancakes, and cook for 1 ½ - 2 minutes on the other side. Adjust the stove heat as needed.
- Serve the pancakes with some sautéed apple slices, raspberries and maple syrup. Enjoy!
2 tablespoons of grated apple = ~¼ small apple
For a stronger apple flavor, replace half the milk with apple juice.
These give the pancakes a slight brown sugar taste. If you don't have any blackstrap molasses, add a teaspoon or two of brown sugar (or just leave them out).
To sauté apple slices for the topping, heat a skillet over medium-low heat. Grease the skillet with cooking oil spray, add the apple slices and cook for approximately 3 - 5 minutes, or until softened.