My City August 2022

Breakfast for Dinner BY ERIN CAUDELL W hen I was growing up, “breakfast for dinner” was a staple meal. Sometimes when we can’t gure out anything to have for dinner at my house, apple pancakes are a real crowd pleaser. With this recipe, I may have made them a little healthier than what I remember eating as a kid. My grandmother made the original version sprinkled with cinnamon and sugar and the pancakes had chunks of apple in them (which you can still do!) is healthier version cooks up a little quicker and can be made gluten-free by simply using gluten free oats. For breakfast, you could also add a tablespoon of protein powder to the batter for an extra morning “punch” to get you through until the next meal. Apple Pancakes

To Make 1. Put all ingredients into a blender and blend until smooth. If the batter seems too thick, add a few more tablespoons of oat milk. 2. Heat the griddle and coat with canola oil or vegan butter. 3. Pour batter in 1/3 cup portions, cook 2-4 minutes on each side. 4. Top with maple syrup and/or chopped apples and cinnamon.

Ingredients • ¾ cup unsweetened applesauce • 2 eggs (or flax egg) • ¼ cup unsweetened oat milk • 1 tsp vanilla

• 1 Tbsp maple syrup • 1 1/2 cup rolled oats • 2 tsp baking powder • 1 tsp ground cinnamon

• ¼ tsp allspice • ¼ tsp nutmeg • ¼ tsp salt

Tip This recipe makes 6-8 pancakes, so double up and have extra for the next morning!

Erin Caudell is co-owner of The Local Grocer, a horticulturalist, herbalist and farmer.

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