Bettina Campolucci Bordi’s vegan fluffy one-pan apple pancake

Luxury London

17 December 2020

Plant-based cook Bettina Campolucci Bordi, founder of Bettina’s Kitchen, shares her delightful recipe for an easy-as-pie, vegan pancake with apple wedges

"This makes a great batch, and the batter keeps fresh in the fridge for several days so you can make pancakes on demand"

17 December 2020 | Luxury London

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Makes enough for two portions

Ingredients

• 1 tablespoon flaxseed meal
• 2 tablespoons water
• 2 tablespoons peanut butter
• 1 teaspoon baking powder
• 1 pinch of bicarbonate of soda (baking soda)
• 1 pinch of salt
• 1 teaspoon vanilla paste
• 250 ml oat milk or other plant milk
• 100 g oat flour
• 100 g buckwheat flour
• 1 tablespoon coconut oil
• 1–2 large eating (dessert) apples, peeled, cored and sliced into wedges
• Jam or plant yogurt, to serve


Method

1. In a large mixing bowl, whisk together the flaxseed meal and water and let it set for 1–2 minutes. Add the peanut butter, baking powder, bicarbonate of soda, salt and vanilla paste and whisk everything together well. Add the plant milk and whisk again until well combined.
2. Next, add the oat and buckwheat flours, stir until combined, then let the batter rest for 5 minutes. Alternatively, the batter can be prepped for the next day; sometimes the pancakes become even tastier if they have rested in the fridge.
3. To cook the pancakes, preheat a small frying pan (skillet) so it is hot, but not so screaming hot that the oil smokes when it makes contact with the surface of the pan. Add a little coconut oil to the pan, then gently lay the apple slices in the pan and fry for 5 minutes until lightly browned on each side. Arrange the apples beautifully in the pan.
4. Give the pancake batter a stir, then pour into the frying pan and cook for about 5 minutes until the surface bubbles. Flip the pancake over with a large slice and fry on the other side until cooked through. Serve with a dollop of jam or plant yogurt.

bettinaskitchen.com