Vegan Apple Cinnamon Pancakes
Soft, fluffy pancakes packed with apples, cinnamon, and plant-based goodness for a comforting yet wholesome breakfast.
Ingredients
- 1 ½ cups whole wheat flour adds fiber, keeps you full
- 1 tbsp baking powder so they rise and don’t turn into hockey pucks
- 1 tsp cinnamon because it’s apple cinnamon, duh
- ¼ tsp salt balances the sweetness
- 1 cup unsweetened almond milk or any plant-based milk
- 1 tbsp maple syrup natural sweetness
- 1 tsp vanilla extract flavor enhancer
- 1 tbsp apple cider vinegar helps make them fluffy
- ½ cup grated apple moisture + flavor
- 1 tbsp melted coconut oil or any neutral oil for a soft texture
Instructions
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a separate bowl, mix almond milk, maple syrup, vanilla, and vinegar.
- Let the wet mixture sit for 5 minutes to activate the vinegar.
- Stir the grated apple into the wet ingredients.
- Pour wet ingredients into the dry and mix until combined.
- Heat a skillet over medium heat and lightly grease with oil.
- Scoop ¼ cup batter per pancake onto the pan.
- Cook for 2-3 minutes until bubbles form, then flip.
- Cook another 2 minutes until golden brown.
- Serve warm with syrup, nut butter, or more apples.
Notes
Nutritional Values (Per Serving)
- Calories: ~220
- Total Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Iron: 12% DV
- Potassium: 8% DV
- Calcium: 6% DV
- Magnesium: 5% DV
- Vitamin C: 4% DV
Additional Notes & Tips
- Use oat flour instead of wheat flour for a gluten-free version.
- Add chopped nuts for extra crunch and healthy fats.
- Swap apple for mashed banana if you’re out of apples.
- Freeze extras and reheat for quick breakfasts.
- Drizzle with almond butter and maple syrup for peak deliciousness.