Apple Pancake Doughnuts

A delicious, easy dessert that sits somewhere between a doughnut, an apple fritter and a pancake. All the good stuff!

Done in 15 minutes

Serves 6-8

Dish by Mia Jacobs

Ingredients

The apple doughnut pancakes

2apples, peeled, cored and sliced into 1cm thick rings

100gself raising flour

150mlplant based milk

1 tspapple cider vinegar

1 tspvanilla extract

1.5 tbspbiscoff, melted

1/2 tspground cinnamon

2 tbspvegan butter (for frying)

Cinnamon sugar

75gcaster sugar

1 tspcinnamon

Nothing better than opening up your cupboard and realising you have all the ingredients to whip up a stunning sweet vegan treat in about 15 mins. We have a sneaky suspicion you're going to be making these every weekend for the foreseeable.

Method

In a bowl, whisk together the flour, milk, vinegar, vanilla, biscoff and cinnamon until completely smooth, being careful not to over-whisk.

Heat a frying pan over a medium heat. Melt the vegan butter then dunk the apples in the batter, coating on all sides and place gently in the pan, frying until golden brown. Flip after bubbles start appearing in the batter and fry on the other side for a few minutes.

Mix the sugar, cinnamon and a small pinch of salt. Coat the doughnut rings in the sugar and devour whilst hot.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.