The perfect pancakes for fall! An easy pancake recipe that cooks up nice and golden on the stove, and a maple apple compote that is to die for!
For the Pancakes:
- 1 cup all-purpose flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup almond milk
- 1 Tbsp apple cider vinegar
- 1 large egg
- 2 Tbsp butter or vegan margarine, melted (I used Earth Balance)
- 1 Tbsp canola oil
For the Compote:
- 2 small or 1 large apple, chopped (about 1 heaping cup)
- 1 tsp cornstarch
- 1/2 tsp cinnamon
- 1/3 cup pure maple syrup
- Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Set aside.
- In a medium bowl, combine the milk, cider vinegar, and egg, and mix well with a fork or whisk. Add the melted butter while continuing to stir, then add the oil and stir to combine.
- Pour the dry ingredients into the wet mixture and stir until just barely combined – a few lumps are okay! Set aside for a couple minutes to thicken.
- While the batter thickens, preheat a heavy pan (we used our cast iron griddle) or electric griddle over medium-low heat. Combine the compote ingredients in a small saucepan and set over medium heat. Stir occasionally, cooking until the apples are soft. You may want to turn the burner to medium-low to prevent from burning.
- Oil your pan and wipe the excess away with a paper towel. Use a ladle to pour a little bit of the batter onto the pan. Quickly spread it into an even circle. Cook until the top begins to look dry on the edges and small bubbles appear. Flip, then cook until the bottom is golden brown.
- Continue until all of the batter is cooked, adjusting heat as necessary.
- Serve pancakes with some butter, if desired, and with apple maple compote on top.
- Category: Pancakes
- Method: Stovetop
- Cuisine: Breakfast
Keywords: fall, pancakes, autumn, maple, comfort food