Guest Pinnage – Apple Streusel Breakfast Pancakes!

This weekend is spoiling me foodwise so far…

After another stop on the London Cuisine World Tour last night, I was treated to a Pinterest recipe-inspired breakfast with the lovely Clare this morn!

Clare came across this recipe, via Pinterest, from Minimalist Baker – here’s the original pin:

Dairy Free Apple Streusel Breakfast PizzasRather than pizzas, we had pancakes. And rather than dairy free, we had dairy. But other than that the recipe was pretty closely followed. Here ’tis:

Ingredients
Pizza dough for 1 12-inch pizza, divided (recipe)
2 apples peeled, cored, chopped
1 Tbsp lemon juice
½ tsp cinnamon
2 Tbsp brown sugar
½ tsp corn starch
1 Tbsp Earth Balance (or other non-dairy butter) divided
{Streusel}
3 Tbsp raw sugar
¼ cup unbleached all purpose flour
3 Tbsp Earth Balance
{Glaze}
1 cup powdered sugar
½ tsp vanilla extract
½ Tbsp Earth Balance, melted
splash almond or soy milk
 
Instructions
  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Arrange apples on the baking sheet and sprinkle with lemon juice, cinnamon, brown sugar, corn starch and toss. Then speckle tiny dots of Earth Balance over the top. Bake for 15-20 minutes or until soft and fragrant, tossing once halfway through. Remove from oven and set aside to cool.
  3. Raise oven temperature to 450 degrees F and divide your pizza dough into three even portions. Roll out on a lightly floured surface until the crust is quite thin.
  4. Transfer pizzas to lightly greased baking sheets and top with apples. Prepare streusel by combining raw sugar and flour and then cutting in butter until well combined. Sprinkle over the top of the apples.
  5. Bake pizzas for 10-12 minutes or until the edges appear lightly brown and the toppings are bubbly.
  6. Meanwhile, prepare glaze by combining powdered sugar with vanilla and melted butter and whisking in almond milk until desired consistency is reached – thin enough to drizzle. You will have leftover glaze.
  7. Remove pizzas from oven and drizzle with vanilla glaze, cut however you please and serve warm. These store well in an airtight container refrigerated for up to 2 or 3 days. Simply reheat in the oven or microwave before serving.

And here is our finished product, with the topping and pancakes in progress:

export

They took a while, and the taste was definitely delish, but they are super sweetie/buttery/rich-y. We both had two pancakes with the lot, but were struggling a bit to finish them…don’t say we didn’t warn ya!

Would definitely recommend if you have a real sweet tooth and a leisurely Saturday morning in which to indulge. A lovely friend to enjoy them with is also highly recommended! Thanks Clare!!

Holly x

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