Did anyone whisper a word about coming winter holidays? Maybe filled with outdoor activities? Did someone mentioned children (or grownups) with red cheeks and tired legs? Time to serve stacked pancakes with ginger filling and twisted apple!
Preparation and tips
– The trick to get crispy pancakes that works perfect for this dish, is to not stack them on each other but placing them on an oven racks to cool off. Of course you can also prepare the pancakes in advance and store them in the fridge.
– If you prefer to have everything ready in the fridge to just put together in time for the break, it works perfectly to prepare the pancake filling. It last easily for a few days in the refrigerator in a jar. If you would get any leftovers, it’s also lovely to enjoy it on toast or adding it to a cake or muffin.
– For the pancake batter, I used a whole batch of my homemade oat cream. If you don’t have it it also works with cashew- or almond milk. The batter can be prepared the same day and kept in the fridge until ready to bake if it fits better with your planning.
– To make the pancakes hold together, I made a mixture of baking soda, potato starch and tapioca powder. This can also be replaced with 1,5 tbs Noegg or similar egg replacer + 1 tbs baking soda if having at hand.
– If you cover the cut apples (3-4 pieces) with lemon juice, they will stay ok in the fridge for a few hours without coloring too much.
– For the serving you also need a handful of walnuts or roasted pumpkin seeds and cinnamon to get the final finishing touch.
This just might be one of the most delicious snack (or breakfast) you have been looking for; the crispy pancakes with fresh apple and sweet filling is a real treat!
Let’s get to work!
Stacked pancakes with ginger-filling and spiralized apple
15 pieces / 140 gram of brown apricots (made without any sulfites)
1 / ~ 150 gram very ripe banana (preferably with brown spots)
25 gram of peeled fresh ginger (or less for a little less intense flavor)
How do I do it?
1. Soak the apricots in hot water for about 15 minutes. Then squeeze out the water and place them in a mixing bowl. Keep the soaking water.
2. Peel the banana and break it into smaller pieces. Peel the ginger, it works the easiest with a knife, and cut in smaller pieces. Add the banana and ginger to the blender jar with the apricots. Blend until you get a thick cream. If necessary, add a tablespoon of soaking water to the mixture to make it easier to mix.
Store the filling in the fridge in an airtight container until serving.
Makes about 8 thin pancakes
1.5 ml / 90 gram buckwheat flour
5 ml / 500 gram oat cream
1 large pinch of salt
2.5 tsp / 13 gram baking powder
4 tsp / 15 gram potato flour
3 tsp / 15 gram tapioca powder
1.5 ml / 135 gram of lukewarm water
2 tbsp / 25 gram sunflower oil
How do I do it?
1. Blend all ingredients well. Cover and leave for at least 30 minutes.
2. Fry the pancakes in non-stick pan with a small amount of oil in. Fry on medium heat on both sides. Do not turn the pancake until the surface is completely dry otherwise they will break. It may take a little longer than “normal” pancakes.
3. Place the ready pancakes on an oven rack and let them cool off. Avoid stacking them on each other otherwise they will lose their crispness!
Time to assemble the pancakes!
1. You need 2-4 sweet-tart apples. Twist the apples through the spiralizer or cut them into thin slices. Place them in a bowl and squeeze some lemon juice on top to prevent them from turning brown.
2. Place a pancake on a large plate, spread a thin layer of the filling on top and add some apple. Place another pancake on top and repeat until all the pancakes has been used. Finish the top layer with rough chopped walnuts or roasted pumpkin seeds and a thin layer of cinnamon
Serve and enjoy!
This recipe is free from gluten, lactose, milk protein, refined sugar and nuts (if you choose oat cream for the pancakes and pumpkin seeds for decoration).