The early part of the week was hilarious, my household just couldn’t get enough of pancakes. In my house we seldom eat pancakes and there’s no reason as to why we don’t either – don’t mind us we’re just a strange bunch of people.
Anyway, I recently discovered Jessica in the kitchen, who featured a flourless apple pie pancakes recipe on her website. Upon first impressions what I liked about the recipe was her ingenious method of using oats in place of conventional flour. Normally when I make pancakes I make them with spelt flour, so seeing an alternative to flour was an offer I just couldn’t refuse.
I loved the results – soft, fluffy with a hint of spice for additional enhancement. Once I made the first batch which I forgot to say, were eaten within minutes. I followed up with several lots of batter on rotation, I soon resembled a one woman factory – flipping and pouring pancakes.
Shortly before making the final batch of apple and cinnamon crepes, I decided to tweak the original recipe by adding some coconut milk and changing the ratio of eggs, oats and creating a caramelised apple filling with date paste. I soon tailored the formula to more a crepe type batter which was originally inspired by Jessica only with a few adaptations of my own.
I’ll add a link to some of the ingredients you’ll need for this recipe
- For the crepe batter (yields 6 approx)
- 1 cup of oat flour (use coffee grinder to mill the oats into flour)
- 2 large free range eggs
- ¼tsp of nutmeg
- 1tsp of cinnamon
- 1tbsp of date paste
- 1 cup and ¼ cup of coconut milk (see post for recipe)
- pinch of himalayan pink salt
- coconut oil for greasing the crepe pan
- Caramelizing the apples
- 3 apples, cored and peeled
- 2tbsp of homemade vegan butter (see post for recipe)
- ½tsp of nutmeg
- 2tsp of cinnamon
- ½tsp of coconut palm sugar
- 3 tbsp of date paste (see post for recipe)
- Place the oat flour into a large bowl, add the rest of the crepe batter ingredients excluding the coconut oil and whisk into a smooth and creamy consistency.
- Heat the crepe pan (or frying pan) on medium heat and coat the surface of the pan with oil.
- Ladle the batter onto the pan- swirling and rotating the pan to create a big circle.
- As the edges begin to brown, use an egg spatula to flip the crepe over, cook the other side
- repeat the process
- To make the filling, in a saucepan on low heat, melt the butter and coconut sugar until it dissolves and begins to bubble.
- Add the apples, spices and date paste to the saucepan and increase the heat to medium. As the apple begins to soften in the date paste, the extract should thicken up a little.
- Continue to sautee for 10 minutes, stir occasionally.
- Fill the crepes with the caramelised apple and fold over.