Nut-Free Apple Pancake
Brighten up your breakfast table with these Nut-Free Apple Pancakes, a delightful twist on a morning classic! Made with freshly grated apples, warm cinnamon, and a hint of vanilla, these light and fluffy pancakes are perfect for families with nut allergies. Prepared in just 35 minutes, this simple recipe features a blend of pantry staples like all-purpose flour, baking powder, milk, and melted butter, ensuring a hassle-free experience. The grated apples add natural sweetness and a tender texture, while the cinnamon infuses a cozy fall-inspired flavor. Cooked to golden perfection, these pancakes make a versatile canvas for your favorite toppings—think maple syrup, fresh fruit, or a dusting of cinnamon sugar! Ideal for nut-free households, this recipe is sure to satisfy both kids and adults alike.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Milk
- 1 Large egg
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 medium Apple, peeled, cored, and grated
- 2 tablespoons Vegetable oil or additional butter for cooking
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.
In a separate medium bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the grated apple into the pancake batter until evenly distributed.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or additional butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Use a spatula to spread the batter into a circle if needed.
Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.
Repeat the process with the remaining batter, adding more oil or butter to the skillet as needed.
Serve the pancakes warm with your favorite toppings such as syrup, fresh fruit, or a sprinkle of cinnamon sugar.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 1660 mg | 72% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 56.3 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 380 mg | 29% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 794 mg | 17% | |
*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.
