Get the Recipe:
Vegan Apple Pancakes (Oladyi)
These vegan apple pancakes are inspired by Russian Oladyi. Made with grated apple and aquafaba, they're incredibly fluffy, soft and perfect for a weekend breakfast or brunch.
Whisk together the plain flour, sugar, salt, baking powder and baking soda.
Grate the apples using the large side of the grater.
Whisk the aquafaba for around 3-5 minutes, until you get semi-stiff peaks. Then, add the plant based milk and vegan yoghurt, whisking for around a minute more until well-combined.
Continue whisking and gradually adding in the dry ingredients around 1/2 cup at a time. When all of the dry ingredients have been added to the aquafaba mixture, add the grated apples and fold for a few seconds using a spatula - make sure not to overdo this!
Heat the olive oil in a large frying pan or skillet over a medium high heat. Using around 3 tbsp of the batter per pancake, pour the batter into the frying pan and cook for 2-3 minutes, until crispy and golden around the edges. Flip and cook for a minute more.
Serve with toppings of your choice and enjoy!
Tips for success
Store these apple pancakes in freezer-friendly bags with a sheet of parchment between each pancake to prevent sticking, and reheat from frozen in the toaster. They last in the freezer for up to 2 months.
- Choose an apple variety that isn't overly sweet.
- Be patient when whisking the aquafaba: it may take up to 5 minutes to get stiff peaks.
- Prepare the dry ingredients and grate the apples before whisking the aquafaba: you don't want it to stand for too long because it's going to lose some of this volume.
- Add in the dry ingredients gradually and whisk after each 1/2 cup to make sure that the batter retains a fluffy texture.
Calories: 110kcal, Carbohydrates: 24g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 86mg, Potassium: 114mg, Fiber: 2g, Sugar: 8g, Vitamin A: 49IU, Vitamin C: 2mg, Calcium: 63mg, Iron: 1mg