Lenten apple pancakes with cinnamon
2 servings
20 minutes
Vegan apple pancakes with cinnamon are a delicate and aromatic treat from European cuisine, originating from traditional baking popular during fasting periods. Their base is grated apples that provide natural sweetness and a light fruity tang, while cinnamon adds warm spicy notes to the flavor. Baking powder helps the batter become airy, and frying in vegetable oil creates an appetizing golden crust. These pancakes are perfect for cozy breakfasts, tea times, or light desserts without extra calories. With no dairy or eggs, they are suitable for vegan diets while maintaining rich flavor and softness. Serve them with honey, berries, or light syrup – and enjoy the harmony of flavors.
1
Peel the apples and grate them on a fine grater.
- Apple: 3 pieces
2
Squeeze lemon juice into the apples.
- Lemon: 0.5 piece
3
Add the baking powder and wait until it stops fizzing.
- Baking powder (raising agent): 1 teaspoon
4
Pour hot water into the apples and stir.
- Water: 0.5 glass
5
Sift the flour into another bowl.
- Wheat flour: 6 tablespoons
6
Add salt, sugar, and cinnamon to the flour. Mix well.
- Salt: pinch
- Sugar: 2 tablespoons
- Ground cinnamon: 1 teaspoon
7
Pour apple puree into the flour, mixing thoroughly.
- Apple: 3 pieces
8
Pour vegetable oil into the dough and mix again.
- Vegetable oil: 1 tablespoon
9
Heat vegetable oil in a pan and fry the pancakes on both sides until golden brown, using a tablespoon to drop the batter. One pancake equals one spoon of batter.
- Vegetable oil: 1 tablespoon
