Cinnamon-Apple Pancakes

Apples and cinnamon

Apples and cinnamon folded into pancakes; what can you say but “Yum”? This is a lovely leisurely weekend breakfast or brunch, especially in the fall, when apples are abundant.

Serves: 4 to 6, about 24 3- to 4-inch pancakes

  • 2 cups whole wheat pastry flour (or use gluten-free flour mix)
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 cup applesauce
  • 1 cup plain or vanilla nondairy milk, or as needed
  • 1 heaping cup very thinly sliced, peeled apple
  • 2 tablespoons sliced almonds, optional
  • Cooking oil spray or vegan buttery spread
  • Applesauce and/or maple syrup
  • Extra cinnamon

Combine the first 3 (dry) ingredients in a mixing bowl.

Make a well in the center of the flour mixture and pour in the wet ingredients. Stir, then whisk together until thoroughly combined, but do not overbeat. Add more nondairy milk if the batter seems too thick. Stir in the apple slices and optional almonds.

Lightly coat a non-stick griddle with cooking oil spray or nonhydrogened margarine. Ladle the batter on in scant 1/4 cupfuls. Cook over medium heat on both sides until golden brown. These need to brown a bit slower than do most griddlecakes to be cooked all the way through.

Keep the pancakes in a covered casserole dish in a 200 degree oven until all are done. Serve hot with applesauce or maple syrup and a dusting of cinnamon.


4 comments on “Cinnamon-Apple Pancakes

  1. April

    Hi there! I have made your basic yougurt pancakes several times but they never come out fluffy like traditional pancakes-they are so thin they are creepe like. I tried extra baking soda but it didn’t help. Any thoughts what I’m doing wrong or is that just what to expect from vegan pancakes since they don’t have eggs?

  2. Nava Post author

    Hi April,

    Perhaps there is too much liquid. Start out with one cup of rice milk, then add just a little more if needed. It should be the consistency of a medium cake batter. I’ll amend the recipe.

  3. Patricia

    I made these using the last of my summer blueberries in place of the chopped apples and they were delicious! I replaced a tablespoon of the flour with golden flax meal (I try to incorporate flax into a variety of recipes)and added 1/2 teaspoon of baking soda, figuring that would react with the acid in the applesauce and help lighten them. Yummy! I can’t wait to try these with the first apples of fall!

  4. Irene

    I’ve made these several times and find that it requires much more than a cup of milk to have a light consistency. It’s way too think with just one cup. That being said, we do like them.

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