Unrefined Vegan

This past January, Kel and I spent a week in a beautiful beach house in Port Aransas, TX. Our road trip included an overnight in Waco, TX, and I extracted a promise from Kel that either on the way down south or the way back up north that we would visit Chip and Joanna Gaines’ Magnolia Market at the Silos. While I’m not a huge fan of the country-shabby-chic look on which Joanna made her name, I am an admirer of their work ethic, their loyalty to their hometown and the jobs and opportunities they’ve created for their community, and most especially the obvious love and affection they have for each other and their kids. My primary reason for wanting to make a pitstop at the Silos, however, was to indulge in a cupcake from the bakery. Imagine my disappointment when we were told that there were gluten-free options but nothing plant-based. Sure, it saved me some calories, but my tastebuds were crushed!

Once back home I picked up a copy of their magazine, Magnolia, and immediately gravitated to a pancake recipe inside. I tweaked it to make it plant-based and Kel and I love the pancakes so much, we eat them once a week. They cook up thick and fluffy and have a lovely light sour flavor that is the perfect complement to the sweet apples and homey cinnamon. I’ve created a simple, healthy apple compote to go along with the pancakes, but of course, real maple syrup would be fantastic, too. Another topping idea is my sugar-free Apple Butter made in the pressure cooker.

Some other pancake recipes of note:

• Mango Lime Pancakes
• Pumpkin Pancakes (from The China Study Cookbook)
• Mocha Spice Pancakes
• Whole Wheat Nectarine Pancakes
• Enchanted Vanilla Pancakes (by Kathy Hester)
• GF Chocolate Granola Pancakes
• PB & J Banana Pancakes
• Banana Bread Pancakes
• Whole Grain Pancakes w/ Dried Blueberries

Oil-free Apple Spice Pancakes

• Author: Annie
• Prep Time: 20
• Cook Time: 10
• Total Time: 30
• Yield: 12 1x

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Description

My comforting, satisfying oil-free, vegan pancakes are based on a recipe by “Fixer Upper” star Joanna Gaines.

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Ingredients

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• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 Tbsp. baking powder
• 1 1/2 tsp. apple pie spice (powder)
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• pinch sea salt
• 1 1/2 cups non-dairy milk
• 1 Tbsp. apple cider vinegar
• 1 teaspoon vanilla extract
• 2 Tbsp. pure maple syrup
• 1/2 an apple, seeded, peeled and grated

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Instructions

1. In a medium-sized bowl, whisk together the flours, baking powder, apple pie spice, baking soda, cinnamon and salt.
2. In a smaller bowl, whisk together the remaining ingredients. Stir this into the dry ingredients and mix until the dry ingredients are thoroughly moistened. Let sit for 10-15 minutes. While the batter is resting, preheat your griddle or pan – and also the oven (about 200-degrees F) to keep cooked pancakes warm.
3. Lightly spritz the heated griddle or pan and ladle on generous spoonfuls (about 1/4 cup) of batter. Gently spread the batter to create large circles. Cook 3-4 minutes and then carefully turn and cook an additional 2-3 minutes. The ‘cakes should be a beautiful golden brown. Remove ‘cakes and place in the oven to keep warm while you cook the remainder.
4. Serve with the Apple Spice Compote or with your favorite pancake toppings.

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Nutrition

• Serving Size: 4
• Calories: 331
• Sugar: 9
• Sodium: 272
• Fat: 4
• Saturated Fat: 3
• Unsaturated Fat: 1
• Trans Fat: 0
• Carbohydrates: 66
• Protein: 8
• Cholesterol: 0

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Oil-free Apple Spice Compote

• Author: Annie
• Prep Time: 10
• Cook Time: 12
• Total Time: 25

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Ingredients

Scale 1x2x3x

• 3 apples, seeded, peeled and cut into chunks (about 3 cups)
• juice of quarter of a lemon
• 1/2 cup unsweetened apple juice, divided
• 1/4 cup golden raisins
• 1 Tablespoon pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch
• 1/8 teaspoon cinnamon
• 1/8 teaspoon apple pie spice (powder)

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Instructions

1. Over medium-high heat warm 1/4 cup of the apple juice in a deep skillet. Add the apple chunks and raisins and sauté until soft, but with still a little bit of firmness.
2. In a small measuring cup, whisk together the remaining apple juice, maple syrup, vanilla extract, cornstarch and spices. Stir this into the apple chunks and let bubble until the mixture thickens.
3. Serve immediately with the hot pancakes.

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Nutrition

• Serving Size: 4
• Calories: 132
• Sugar: 26
• Sodium: 5
• Fat: 0
• Saturated Fat: 0
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 34
• Protein: 1
• Cholesterol: 0