Dutch Apple Pancake (Vegan)

Name: Dutch Apple Pancake (Vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons Earth Balance margarine (divided in half); 1 medium tart apple (granny smith or other tart apple-cut in 1 inch cubes); 1/3 cup whole wheat pastry flour; 2 tablespoons raw sugar; 1 tablespoon agave nectar (or other sugar substitute); 1/2 teaspoon cinnamon; 1/4 teaspoon ground nutmeg; 3/4 cup non-dairy milk substitute; 2 medium bananas (or other egg substitute to equal 4 eggs)

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Recipe by Chef Joey Z.

I got the original recipe for this out of the South Beach Diet 30 minute meal cookbook. It wasn't vegan. Because I like to eat vegan often I changed some of the ingredients. My pancake was more like a crepe on the outside and more custard inside then puffy,which I think is due to using banana instead of the eggs. You could probably use Ener-G egg replacers here as well. The original recipe had 210 calories, so making it vegan made it even better.

READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons Earth Balance margarine (divided in half)
1

medium tart apple (granny smith or other tart apple-cut in 1 inch cubes)
¹⁄₃

cup whole wheat pastry flour
2

tablespoons raw sugar
1

tablespoon agave nectar (or other sugar substitute)
¹⁄₂

teaspoon cinnamon
¹⁄₄

teaspoon ground nutmeg
³⁄₄

cup non-dairy milk substitute
2

medium bananas (or other egg substitute to equal 4 eggs)

DIRECTIONS

Heat oven to 400'F.
Heat (on medium) 1 tablespoon of the margarine in a 10" cast iron skillet.
Saute the apples for about 5 minutes, or until nice and brown on the outside. I didn't peel my apples, I like the added fiber the peeling adds.
Puree 1 tablespoon vegan margarine, flour, sugar, agave, cinnamon, nutmeg, milk and banana in a blender until just combined. About 1 minute.
Pour the puree over the apples in the skillet and then put the skillet into the oven and bake until set and puffed, about 15 minutes.
Serve hot.
Bon Appetit!

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