These are classic Sunday pancakes with a twist - we added in fresh apple, raisins, chopped pecans, and extra cinnamon to make them extra flavorful and special. I like mine with some maple cream and hot tea. :)
1 cup flour
1 tbsp baking powder
a heaping pinch of salt
1 cup non dairy milk (we like almond or coconut, but soy will also work)
2 tbsp canola (or vegetable) oil
1 tbsp agave nectar (or any other sweet liquid, apple cider would be good with this recipe)
1/3 cup loosely chopped pecans
1/3 cup chopped apple, into pieces about the width of a dime (or, if you’re not in the US, smaller than a die)
1/4 cup raisins
1 tsp cinnamon
1 tsp vanilla extract
How to make it:
Mix the dry and wet ingredients separately, then mix them together in the same bowl - lumps are okay. (Don’t overmix or you’ll get really flat pancakes, which are sometimes ideal but not for a lumpy batter filled with chunks of apple and pecan.) Gently fold in the pecans, apple, and raisins.
Grease a flat pan (we use Earth Balance) and turn the heat to medium high. Pour on the pancake batter and let cook until bubbles start to form in the center of each pancake. Flip and let cook on the other side until golden brown.