Alisa’s Pancake Topping: I sauté 1 small, chopped apple in 1 teaspoon of earth balanace dairy-free / soy-free margarine or coconut oil, and add ¼ teaspoon ground cinnamon (could use just ⅛ teasapoon if desired). I kept half of this apple mixture for myself, and added just 1 teaspoon of maple syrup for a sweet and moist touch. I placed the apples on my pancake stack, and sprinkled it all with some ground flaxseed.
Tony’s Pancake Topping: To the other half of the cooked apples, I add 1-1/2 Tablespoons maple syrup and 1 Tablespoon ground flaxseed. It was still a nice pourable maple syrupy topping with big, soft apple chunks. The flax goes pretty well un-noticed by my husband.
For Waffles: Everything is the same, but I use only 1 cup of milk alternative, even at high altitude. The thicker batter works better on waffle irons. Simply prepare the batter and follow the directions for your waffle iron. They freeze and re-toast beautifully!
This recipe is Vegan, Vegetarian, Dairy free, Egg free, Nut free, Peanut free, Soy free, Low sugar, and Low fat.