I arrived back in the U.S. last Thursday (or according to my jet lagged body, Friday), with a craving for pancakes and not much else. Since leaving New York City at the end of January I hadn’t eaten my favorite vegan breakfast once. In LA, Kristin and I found our daily morning nourishment in creatively curated toast with avocado. In Japan, making pancakes didn’t make sense in my teeny kitchen without a big skillet, mixing bowls, or affordable American ingredients. And since nothing comforts me as tremendously as a hot and fluffy stack of pancakes, my weary traveling soul craved them deeply as soon as my feet touched American ground.
I had been promising myself to make these incredible vegan apple spice pancakes as soon as I arrive in Atlanta this Thursday. However, Thursday is days away and my craving was growing by the hour. Then I got lucky.
Here in New Orleans––where I’ve been exploring the vegan restaurants, music, and unique NOLA culture––I came across Meals from the Heart Cafe in the the French Market, and on their menu right at the top were the words “vegan blueberry pancakes”. My heart went pitter patter, and I knew my pancake savior had arrived. They were fantastic; light, fluffy, crispy on the edges, and oozing with blueberries in every bite. I’ll most definitely be returning to this joint.
How do I make these pancakes?
Though my pancake craving has been satisfied, I’m still looking forward to making these apple spice pancakes again (for the 10th time). Unlike the ones at the NOLA spot, these are made with whole grain spelt and teff flour which makes them hearty without subtracting from their fluffy pancake appeal. The fiber rich whole grains also keep me fuller for longer. Apple sauce is used to give them that all-American essence, and it also keeps them nice and moist without having to add too much oil to the batter. Fry them up with coconut oil in a cast iron skillet, and be ready to take a trip to pancake heaven.
If you’re in the mood for waffles, pour the batter into a waffle iron and you’re good to go!
I’ve posted quite a few pancake recipes on this blog, but I definitely think these are my favorite. Give them a try, and please let me know what you think. Post to social media with hashtag #sweetpotatosoul so I can check out your yummies!
While I’m in NOLA I’ll be documenting my culinary and entertainment favorites via photos and video. If you have a favorite NOLA spot that you think I should check out before I go, please let me know! I’d appreciate it sooooo much 🙂
Vegan Apple Spice Pancakes
- 2 tbsp ground flax + 4 tbsp water
- 1 cup whole spelt flour
- ½ cup teff flour or buckwheat
- ⅓ cup coconut sugar or raw cane sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tsp cinnamon
- 1/4 tsp nutmeg freshly ground
- scant 1/8 tsp ground cloves
- 1 1/4 cup soy milk + 1 tsp apple cider or white vinegar
- 1 teaspoon vanilla extract
- ¼ cup + 2 tbsp applesauce
- 2 tsp freshly ground ginger
- 2 tbsp coconut canola, or grapeseed oil + more for frying pancakes
- maple syrup
- sliced apples
- toasted nuts and/or seeds
- Combine the flax and water in a large mixing bow to make the flax egg.
- Combine the flour, sugar, salt, baking powder, baking soda, and spices in another large bowl.
- To the flax egg add the soy milk, vinegar, vanilla, applesauce, ginger, and oil and whisk well, until combined.
- Stir the wet ingredients into the dry ingredients until just combined.
- Preheat a skillet and melt a couple tablespoons of coconut oil on the surface. Ladle some batter onto the skillet (about ½ cup), and fill with as many pancakes as you can comfortably fit. I can do 3 in my skillet.
- Cook on each side for about 2 minutes, and place cooked pancakes onto a clean plate which you can keep warm in the oven at its lowest setting.
- Complete with the remaining batter.
- To serve top the pancakes with maple syrup, toasted nuts or seeds, and sliced apples.
Zann Brown / February 26, 2016 at 12:32 am /
I just made these and they were super delicious. I love the spice after-taste. I had with chopped raspberries, almond meal, a dollop of apple sauce and maple syrup. I loved every mouthful. I love your recipes. They are filling and healthy. Thanks Jenne.
Jenné @ Sweet Potato Soul / February 29, 2016 at 7:44 pm /
Zann! I’m so happy you enjoyed them 🙂 Thank you so much <3
jazzgoddess / September 25, 2015 at 8:17 pm /
Can’t wait to make these! Loved the food and lovely people at “Meals from the Heart”…oh how is miss New Orleans!
Jenné @ Sweet Potato Soul / September 26, 2015 at 1:23 pm /
I miss New Orleans too 🙂 Bon appetit!
Jenné @ Sweet Potato Soul / April 19, 2015 at 2:38 am /
Thank you Mike! If you have a non-stick pan that will probably work fine 🙂
Traci | Vanilla And Bean / March 4, 2015 at 4:16 am /
I’m looking for ways to use more ancient grains and these pancakes look like a great way to do just that! There’s so many mouthwatering flavors in these pancakes! I can’t wait to give em a go!
There’s nothing quite like coming home from a trip and whippin up something you crave! Makes one appreciate homemade food even more!
Have a fabulous trip to NOLA, and thank you for this delicious recipe Jenne! <3
Jenné @ Sweet Potato Soul / March 4, 2015 at 1:15 pm /
Thank you Traci!! This is my favorite way to use teff flour at home. I also love making whole grain teff porridge. It’s incredibly delicious and filling 🙂 I’ll have to post that recipe soon.
Thanks so much! NOLA is one of my favorite cities in the world, and I’m having such a great time (as usual)!!
Elisabeth / March 3, 2015 at 1:21 am /
These look so easy and delicious! They remind me of gingerbread, especially if topped with a drizzle of molasses. I have been searching for a healthy pancake recipe, and this looks like the perfect one to break the oatmeal rut I’ve been in lately. Also, if you have room in your travels, come to Little Rock, AR! It’s “only” 8 hours from NOLA!
Jenné @ Sweet Potato Soul / March 3, 2015 at 2:32 am /
Hey Elisabeth!! Yum, I love the idea of adding a little molasses. I’ll let you know if I can make it to Little Rock 🙂 Never been there before!
Sam / March 3, 2015 at 12:04 am /
They look so yummy.
Jenné @ Sweet Potato Soul / March 3, 2015 at 2:32 am /
Thank you Sam!