Our Apple Cinnamon Pancake Roll is an autumnal treat that transforms classic pancakes into a creative vegan pancake roll. Filled with vegan mascarpone and a blend of apples and cinnamon , this dish will enchant your taste buds.
You will need the following ingredients:
For the pancake roll:
- 200g Reoat pancake mix
- 400ml water
For the filling:
- 2 apples
- 2 teaspoons cinnamon
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- 200g vegan mascarpone
- 2 tablespoons maple syrup
Preparation:
For the pancakes:
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Mix reoat Pancake Mix Original with water in a large bowl and stir the batter until smooth.
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Heat and grease a pan. Pour enough pancake batter into the pan, thinly covering it completely. Fry the pancake over medium heat until golden brown.
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Flip the pancake and cook the other side until golden brown. Repeat this step until all the batter is used up.
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Let the fried pancakes cool down.
For the apple compote filling:
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Peel the apples, core them and cut them into fine cubes.
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Place the diced apples in a saucepan, add cinnamon, sugar, and lemon juice. Simmer over medium heat until the apples are soft and the mixture thickens slightly.
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Let the apple compote cool.
For the mascarpone filling:
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Mix the vegan mascarpone with maple syrup until a creamy mixture forms.
Assembling the roll:
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Lay out the cooled pancakes in a 30cm wide overlapping strip.
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Spread the prepared pancakes generously with the mascarpone filling.
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Spread the apple-cinnamon filling evenly on top.
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Carefully roll up the pancake roll from one side.
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Optionally garnish the pancake roll with cinnamon and sugar.
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Cut into slices with a sharp knife and serve.
