“30 Days of Halloween” calls for a delish breakfast staple, doesn’t it? With tomorrow (Sunday!) in mind, today I’m sharing a recipe for vegan/gluten-free apple sauce pancakes… With a twist!
I love pancakes – but I dislike the frying.
And I love the shape and the supple texture of waffles – but I don’t really like the egg-heavy batter that I find hard to veganise.
And the birth of my vegan & gluten-free applesauce based pancake batter waffles!
Perfectly in-season, apples are THE signature fruit of Samhain, the favourite fruit of the goddess Pomona who has her share in the history of what we call Halloween today.
Recipe: Waffles made with Pancake Batter
(Vegan, Gluten-free, Sweetened with Coconut Sugar)
For 4 middle size waffles you’ll need, apart from waffle moulds:
250 g gluten-free flour
2 tablespoons baking powder
cinnamon and ground clove to taste
(because there will be no frying aroma, you need the batter to be tasty on its own)
a pinch of salt
2 tablespoons coconut sugar
250 ml water (or better yet: apple spritz!)
125 ml organic applesauce.
Whisk to obtain a creamy, slightly frothy mix and let sit for 15 minutes while heating up the oven (210°C).
I use tox-free silicone moulds (I know it’s not a perfect choice, but waffle iron has its downsides, too) that don’t need added fat.
Bake for about 15-20 minutes, depending on your oven and preferences.
Tip: once the top looks rather golden, brush about a teespoon of plant oil on top to prevent the waffles from burning. Depending on the depth of your moulds, the middle can still be a bit gooey after 20 mins, but with the added cinnamon and coconut sugar, it has a nice caramel flavour.