Apple Cinnamon Crepes

Apple Cinnamon Crepes

These cinnamon apple pancakes are perfect for the holiday season but can be enjoyed all year long. The recipe is vegan, gluten-free, and easy to make. They taste best with homemade caramel sauce.

Ingredients

Dry ingredients:

• 1 cup (90 g) oatmeal or ground oatmeal (*see notes)
• 1/2 cup (80 g) rice flour (*see notes)
• 4 tablespoons (32 g) cornstarch or arrowroot flour
• 2 tablespoons coconut sugar or brown sugar
•  tablespoon of flaxseed or chia seeds
• 1 teaspoon baking powder

Wet materials:

• 1 1/2 cups (360 ml) plant-based milk I used canned coconut milk (*see notes)
• 1 small (80 g) banana (*see notes)
• 1/2 tablespoon of lemon juice or lemon juice
• 1/2 teaspoon vanilla extract
• frying oil

Apple Filling

• 3 apples peeled, cored and chopped
• 3 tablespoons coconut sugar or brown sugar
• 2 tablespoons of plant-based milk
• 1/2 tablespoon of lemon juice or lemon juice
• 1/2 teaspoon cornstarch
• 1 teaspoon cinnamon

Instructions

1. To make the pancakes, put all the dry ingredients in a bowl and mix them with a whisk.
2. Process all wet ingredients (except oil) in a food processor or blender.
3. Pour the wet ingredients into the dry ingredients bowl and stir with a whisk to combine.
4. Let the dough rest for a few minutes. Heat some oil in a small/medium nonstick skillet over medium heat.
5. Pour 1/4 cup of the dough into the pan and spread with the back of a ladle. Cook for about 2-4 minutes or until one side of the pancake lifts easily (don’t try to turn the pancake too soon). After turning the pancakes, cook for another 1-2 minutes.
6. Note: You may need to add a little more milk as the dough will thicken after a while. I typically add up to 50ml after the batter has thickened. Continue until you have no dough left.
7. For the apple filling, add all the ingredients to a pan or saucepan and mix (without heat). Then turn on the heat and bring the mixture to a boil. Let it simmer for a few minutes on low/medium heat.
8. Top each pancake with a few teaspoons of stuffing, roll out and serve with a drizzle of caramel sauce (see the recipe in the notes below). Enjoy!

notes

Oats: You can use regular oats or gluten-free oats. To make oatmeal, process the oats in a blender or electric coffee/spice grinder.
Rice flour: You should be able to use buckwheat flour, quinoa flour, or even all-purpose flour (if not gluten-free) instead of rice flour. Do not use coconut flour as it is very absorbent. Almond flour probably won’t work either, but I’ve never tried it.
Cornstarch: Arrowroot flour should also be fine.
Banana: You can use 80 gr applesauce instead of banana.
Dairy: If you’re using boxed almond milk, oat milk, or any other low-fat non-dairy milk, I recommend adding 3 tablespoons of oil to the dough, otherwise the pancakes may stick to the pan.
Use two pans to speed up the cooking process.
Stack the cooked pancakes and cover with a kitchen towel to keep them warm and prevent them from drying out.

Caramel sauce:

• 3 tablespoons of coconut sugar or brown sugar (30 g)
• 2 tablespoons of water (20 g)
• 2 tablespoons of smooth peanut butter or sunflower seed oil (30 g)
• Add peanut butter to a small bowl.
• Heat water and sugar in a saucepan and bring to a boil.
• Pour the sugar mixture over the hazelnut oil and mix with a whisk.