Vegan Apple Pancakes

Golden maple syrup falls down the sides of the pancakes.

These fluffy vegan apple pancakes are perfect for a lazy fall breakfast. With applesauce and cinnamon in the batter and extra apple slices on top, they’re tasty and easy to make.

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings pancakes

Calories 116kcal

Author Sophie & Paul

Ingredients

½ cup (120 g) applesauce
1 cup (240 ml) soy milk
2 tbsp oil
1 ½ cups (190 g) flour
2 tbsp sugar
1 tbsp baking powder
1 tsp cinnamon
2 apples thinly sliced

Instructions

Batter

Combine applesauce, soy milk and oil into a wet mixture.
Whisk together flour, sugar, baking powder and cinnamon to make a dry mix.
Combine wet and dry mixture into a smooth, slightly thick batter.

Cook

Preheat a slightly greased non-stick pancake pan or griddle on medium heat.
Spoon or pour batter into the hot pan to form circles. Use about ¼ cup (4 tablespoons) of batter per pancake. Top each circle with apple slices.
When small bubbles appear on the top of the pancakes and their base is golden brown (this takes around 2 minutes), carefully flip the pancakes over. Cook for another two minutes.
Take the pancakes out of the pan to stack them or serve immediately. Top with extra applesauce, maple syrup, fresh berries or dark chocolate. The apple pancakes are best served while still warm.

Notes

To make your own applesauce/stewed apple

Peel and dice apples. Place in a saucepan with a splash of water, cover with a lid and cook until tender, stirring occasionally. Blend until smooth with a stick blender. Keep in the fridge for 3 days, or freeze for longer storage.

Nutrition