Vegan cinnamon pancakes with baked apple sauce

Ingredients for 2 servings:

• 200 g spelt flour
• 300 ml almond milk (almond drink)
• 1 banana(s), the riper the better
• 1 tbsp vanilla extract
• 1 tbsp cinnamon
• 2 tbsp, heaped agave syrup
• some baking powder
• Coconut oil
• 50 g nuts for sprinkling
• 2 apples
• 70 ml almond milk (almond drink)
• 2 tbsp cinnamon
• 1 tbsp vanilla extract
• 2 tbsp agave syrup
• 1 pinch of salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

vegan

Ingredients such as flour, almond milk, nuts, and sweetener can be adjusted to taste. For the baked apple sauce: Wash the two apples, halve them, and cut them into bite-sized pieces. You can also peel the apples beforehand, but I like to leave the skin on. Heat the apple pieces in a saucepan with 70 ml of almond milk, cinnamon, vanilla extract, agave syrup, and a pinch of salt. Then reduce the heat and simmer, stirring occasionally, until the apple pieces are soft-cooked. This always takes me about 15-20 minutes. For the pancake batter: To make the pancake batter, mash a banana with a fork in a bowl. Add the 200 ml of almond milk and mix well. Then add 200 g of spelt flour. It’s important that the batter is smooth and not too runny. Depending on the thickness of the batter, you can add more flour or more almond milk to thicken or thin it. Add vanilla extract, cinnamon, agave syrup, and a level teaspoon of baking powder. Heat a little coconut oil in a pan and fry the pancakes for 3 minutes on each side. Divide the finished pancakes into 2 portions and stack them on top of each other on 2 plates to form small towers. Pour the warm baked apple sauce over the pancakes and garnish with a few nuts.