2 tablespoons apple cider vinegar or white vinegar
½ teaspoon vanilla extract
Maple syrup, for serving
Instructions
Apple Strudel
Put the raisins in a bowl and cover with the boiling water. Let sit for 10 minutes to plump, and then drain.
Melt the 1 tablespoon buttery spread in a skillet over medium heat. Once it's bubbling, stir in the brown sugar and cinnamon. Cook for about 3 minutes, stirring, or until the sugar starts to dissolve.
Add the walnuts, apples, and raisins. Cook until the apples are just tender when pierced with fork, about 4 minutes. Remove the skillet from the heat and let the mixture cool.
Buckwheat Pancakes
In a large bowl, whisk together the flours, sugar, cinnamon, baking soda, and salt.
Put the
In a medium bowl, whisk the eggs. Add the milk beverage, ¼ cup oil, vinegar, and vanilla extract and whisk to combine.
Pour the wet ingredients into dry and stir until just combined. Fold in the apple strudel mixture.
Heat a nonstick pan or griddle over medium heat. Add a little oil to grease the pan. Once the pan is hot, ladle about ¼ cup batter per pancake into the pan. Cook for 2 to 3 minutes, flip, and cook until golden, 1 to 2 minutes.
Serve the pancakes warm with maple syrup and dairy-free buttery spread.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/healthy-apple-strudel-pancakes