Vegan Apple Pie Pancakes
Indulge in the cozy flavors of fall with these Vegan Apple Pie Pancakes, a delightful breakfast treat perfect for any season. These fluffy, plant-based pancakes are infused with warm spices like cinnamon and nutmeg, while a touch of unsweetened applesauce adds natural sweetness and moisture. Topped with tender caramelized apples, made with brown sugar and a hint of cinnamon, these pancakes deliver all the nostalgic comfort of apple pie in every bite. Quick and easy to prepare, this recipe uses simple ingredients like almond milk, apple cider vinegar, and pantry staples to create a vegan "buttermilk" batter that cooks to golden perfection in minutes. Whether drizzled with maple syrup or enjoyed as is, these pancakes are a wholesome, crowd-pleasing breakfast or brunch option that's completely dairy- and egg-free.
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Recipe Information
Ingredients
- 240 ml Unsweetened almond milk (or any plant-based milk)
- 1 tbsp Apple cider vinegar
- 190 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Baking soda
- 1 tsp Ground cinnamon
- 0.25 tsp Ground nutmeg
- 2 tbsp Granulated sugar (or coconut sugar)
- 1 tsp Vanilla extract
- 60 ml Unsweetened applesauce
- 1 tbsp Vegan butter or neutral oil (for cooking)
- 2 medium Apples (peeled, cored, and diced)
- 2 tbsp Brown sugar
- 0.5 tsp Ground cinnamon (for apple topping)
- 2 tbsp Water
Instructions
In a small bowl, combine the almond milk and apple cider vinegar. Stir and let sit for 5 minutes to create vegan "buttermilk."
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and granulated sugar.
Add the prepared vegan buttermilk, vanilla extract, and unsweetened applesauce to the dry ingredients. Mix until just combined; avoid overmixing. The batter should be thick but pourable.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with vegan butter or oil.
Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip and cook for an additional 2-3 minutes until golden brown. Repeat with the remaining batter.
While cooking the pancakes, prepare the apple topping. In a small saucepan over medium heat, combine the diced apples, brown sugar, ground cinnamon, and water.
Stir and cook the apples for 8-10 minutes, or until they are tender and caramelized. Remove from heat.
Serve the pancakes stacked with the warm apple topping spooned over them. Optionally, drizzle with maple syrup for extra sweetness.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1712 mg | 74% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 79.2 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 536 mg | 41% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 592 mg | 13% | |
*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.
