Cinnamon-Apple Pancakes

Cinnamon Apple Vegan Pancakes

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

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, plus more for serving if desired
  • 1 1/2 to 2 cups plain or vanilla nondairy milk, or as needed
  • 1 heaping cup very thinly sliced, peeled apple
  • 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. Start with 1 1/2 cups nondairy milk; stir, then whisk together until thoroughly combined, but do not overbeat. Add more nondairy milk if the batter seems too thick.

Lightly coat a non-stick griddle with cooking oil spray or vegan buttery spread. Ladle the batter on in 1/4 cupfuls. Cook over medium heat on both sides until golden brown.

Keep the pancakes in a covered casserole dish until all are done. Serve hot with applesauce and/or maple syrup.

Cinnamon Apple Vegan Pancakes

Cinnamon Apple Vegan Pancakes

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4 Comments

  • Reply
    April
    March 27, 2011 at 8:01 am

    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?

  • Reply
    Nava
    March 27, 2011 at 8:03 am

    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.

  • Reply
    Patricia
    August 31, 2014 at 11:04 am

    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!

  • Reply
    Irene
    August 31, 2014 at 11:24 am

    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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    Vegan recipes by VegKitchen