These pancakes are perfect in Autumn but can be enjoyed any time of year.

This recipe yields about 6 pancakes, but they disappear fast. If making for 3 or more, double the recipe.

You will need:
-1 Apple (I like Granny Smith for tart or Fuji for a sweeter version)
-1 tbsp vegan butter (I use Earth Balance)
-1 tbsp maple syrup (the real stuff!)
-2 tsp cinnamon
-1/4 tsp nutmeg
-1 1/4 cup non-dairy milk
-1 tsp apple-cider vinegar
– 1 1/2 cup whole wheat pastry flour (I have used regular whole wheat flour for a seriously dense pancake)
-1 1/2 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1 tbsp canola  or coconut oil
– t tbsp ground flax-seed
– 3 tbsp water

Melt butter over medium heat and add maple syrup. Dice the apple and add to the butter with the cinnamon. Cook about 8-10 minutes, until apples are soft and set aside.

Boil 3 tbsp water, add flax and let simmer for 1 minute. Remove from heat and stir until mixture becomes thick. Set aside.

Bring non-dairy milk to room temp (nuke it in the mic for 30 seconds if need be) and stir in vinegar. Set aside.

In a large bowl combine flour, baking powder and soda, nutmeg and salt. Add milk and vinegar mixture, oil, and flax mixture and stir until incorporated, some lumps okay. Fold in apples. Cook pancakes over medium heat, measuring in 1/4 cupfuls.  I keep a plate warming in the oven to keep them hot. Serve sprinkled with more cinnamon if you like, with warmed maple syrup (only the real stuff, come on now, dont be stingy!)