Apples and cinnamon folded into vegan pancakes—what can you say but “Yum”? This recipe makes a lovely weekend breakfast or brunch, especially in the fall, when apples are abundant. Photos by Evan Atlas.
Vegan Cinnamon-Apple Pancakes
Serves: 4 to 6, about 24 3- to 4-inch pancakes
Ingredients
- 2 cups whole wheat pastry flour (or use gluten-free flour mix)
- 1 tsp baking powder
- 1 1/2 tsp 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
Instructions
- 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.
- Explore more of VegKitchen’s easy, festive vegan brunch recipes and menus.
- Here are more apple recipes on VegKitchen.
4 Comments
April
March 27, 2011 at 8:01 amHi 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?
Nava
March 27, 2011 at 8:03 amHi 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.
Patricia
August 31, 2014 at 11:04 amI 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!
Irene
August 31, 2014 at 11:24 amI’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.