What better way to celebrate my birthday than to share pancakes with you. An awesome Debi-friendly cake would be nice, but pancakes are always better!
I have made a habit of taking my birthday off from work and doing things for myself that I normally neglect. Pancakes for breakfast, massage, movie, shopping, or whatever else I haven’t done and I feel the need to do. Pancakes for breakfast are a definite must on my birthday. Last year, I did something pancake-like and experimented with Jonathan’s (The Canary FIles) gluten-free, vegan crepes. It was part Adopt A Gluten-Free Blogger, part spoil myself. They were awesome. I need to make them again, but I want pancakes. I might make these again for my birthday since I have restocked our fruit bin with organic apples. Or I might just experiment with pancakes I have in my head.
Besides, if I make pancakes for breakfast I won’t be sad if I don’t have dessert at dinner.
These pancakes are spiced with garam masala. If you don’t have it, you might be able to find a recipe online and make it from some ground spices if you have them in your pantry. I don’t peel the apples for the pancakes. The apples in the pancake and the topping have the skin on. Just make sure you wash them well to get the wax off. Also, letting the batter sit will help it thicken. You can use it right away, but you’ll have super thin pancakes to start with and you will have to wait for the pancake to look completely dry before flipping them. You’ll have a pan full of disaster if thin pancakes aren’t dry.
Spiced Apple Pancakes – makes about 8 pancakes
2/3 cup teff flour
1/3 cup tapioca flour
1 teaspoon baking soda
1/2 teaspoon garam masala
1/2 teaspoon salt
1/2 cup dairy-free milk
1/3 cup pure maple syrup (Grade B)
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 apple, grated
1 apple, chopped
1 tablespoon soy-free Earth Balanace
1 teaspoon pure maple syrup
1/4 teaspoon garam masala
In a small mixing bowl, combine teff, tapioca, garam masala, baking soda, and salt. Mix well. In another small mixing bowl, whisk together milk, maple syrup, olive oil, and apple cider vinegar. Pour wet ingredients into dry and mix well. Add grated apple and mix well. Set aside for about 10 minutes, at least. Heat pan/griddle over medium heat. Coat pan with oil or fat of your choice. Drop by 1/4 cups. Flip once the pancakes have bubbled and the edges are dry. (See above for instructions on what to do if your pancakes are thin). Heat a small pan over medium heat. Add Earth Balance and let it melt. Stir in maple syrup, garam masala, and salt. Add apples and cook until tender. To serve, top your pancakes with the apple topping then drizzle with pure maple syrup.