Apple Nut Pancakes Vegan
Start your morning right with these wholesome and fluffy Vegan Apple Nut Pancakes, bursting with warm cinnamon spice and the natural sweetness of shredded apple. Made with a hearty blend of all-purpose flour and rolled oats, this plant-based recipe delivers a satisfying stack that’s nutrient-rich and packed with texture from chopped walnuts or pecans. Sweetened naturally with maple syrup and applesauce, these pancakes are dairy-free, egg-free, and incredibly easy to whip up in just 25 minutes. Perfect for a cozy weekend breakfast or brunch, they pair beautifully with a drizzle of maple syrup, a handful of fresh fruit, or a dollop of vegan yogurt. Whether you’re vegan or simply looking for a healthier twist on classic pancakes, this recipe is guaranteed to delight!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.25 cup Rolled oats
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.75 cup Unsweetened almond milk (or other plant milk)
- 2 tablespoons Maple syrup
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.5 cup Shredded apple (peeled and grated)
- 0.25 cup Chopped walnuts or pecans
- 1 tablespoon Vegetable oil or vegan butter for cooking
Instructions
In a large mixing bowl, whisk together the flour, rolled oats, baking powder, cinnamon, and salt until well combined.
In a separate bowl, stir together the almond milk, maple syrup, applesauce, and vanilla extract.
Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the shredded apple and chopped nuts gently into the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or vegan butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly into a round shape.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look set. Flip the pancake and cook for another 2-3 minutes, or until golden brown on both sides.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with additional maple syrup, fresh fruit, or a dollop of vegan yogurt, if desired.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1621 mg | 70% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 47.3 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 405 mg | 31% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 525 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
