Delicious homemade vegan apple pancakes for a healthy plant based breakfast that tastes like hot apple pie!
These apple pie pancakes are extra fat and fluffy.
The recipe serves one person, or it can easily be multiplied to feed a family.
If you want to throw caution to the wind, try serving the pancakes à la mode at least once in your life!
I recommend this Coconut Milk Ice Cream
Everything is better à la mode.
No exceptions.
The recipe was adapted from my Vegan Blueberry Pancakes and these Vegan Pancakes.
Vegan Apple Pancakes
Delicious homemade vegan apple pancakes for a healthy plant based breakfast!
Ingredients
- 1/3 cup flour (or try these Keto Pancakes)
- 2 tbsp rolled oats
- 1/2 cup finely-chopped apple
- 1 tsp cinnamon
- 2/3 tsp baking powder
- 1/8 tsp salt
- 1 tsp pure vanilla extract
- 1 tbsp sugar or pinch uncut stevia
- 1/3 cup milk of choice or more for thinner pancakes
- Unless you like the taste of fat-free pancakes add 1 tbsp oil (coconut oil is delicious here!) or buttery spread, and reduce milk by 1 tbsp
Instructions
- *I've tried the following flours successfully in this recipe: whole wheat pastry, white all purpose, whole grain spelt, or gluten free all purpose. Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once. Top with syrup or ice cream of choice (my absolute favorite ice cream recipe is linked under the second photo in this post). Or cut up more apple, sprinkle with cinnamon (and perhaps some sweetener), and boil to make an apple compote.*Nutrition facts will be almost identical to those of my Pineapple Upside Down Pancakes*
Notes
Readers also love these 3 ingredient Flourless Pancakes.
Like this recipe? Leave a comment below!
More Apple Recipes
(Made with Applesauce)
Or this Healthy Apple Pie
In Japan (where I grew up) we eat pancakes, waffles, and other sweet baked goodies, which are commonly eaten for breakfast in the US, for desserts in the mid afternoon (not after dinner). I was shocked when I saw pancakes served for breakfast for the first time right after I moved to the US. I now eat pancakes for breakfast occasionally, but I still eat mostly Japanese breakfast foods for breakfast and keep so called American breakfast foods for afternoon snacks.
PS: Just in case you are wondering what Japense eat as after-dinner desserts, we eat fresh fruits.
Hi Katie!
I just tried these pancakes out, and They. Were. Phenomenal! Thank you so much for the brilliant post! I am not a vegan, rather, I more or less try to watch my calorie intake. That said, I added about a tablespoon of light whipped butter and an egg white, and used almond breeze vanilla as my milk. I also used splenda for my sweetener. I know many follow a vegan diet on this site, or do not like to use artificial ingredients, but for those who do, they work superb! Keep them coming Katie, I look forward to reading your e-mails every day 🙂
Aww I’m so happy you liked them! 🙂
I made these yesterday w/ a braeburn apple and a squirt of honey.
Let me just say, it wasn’t good.
It was spectacular! The apples got caramelized when they were cooking and resulted in a delicious, sweet pancake! Normally, I hate adding apples to any of my foods that are going to be cooked or baked (had a sour experience once, literally), but I’ve only come across 2 recipes (one of them is this recipe) that I absolutely love with apples :]
OMG. So cinnamony and delicious!
The recipe made about five small pancakes though, which was great as a morning snack, so I’ll double the recipe for breakfast one day. 😀
Thanks for sharing!
Is there something I could substitute the oats with? I’m on a strict elimination diet and I’m not allowed oats yet 🙁 but I really want to try these!!
Sorry, I really don’t know.
Heyy!!
I just made these!! Only, instead of using chopped-up apples, I made a big pan of apple compote ((apples stewed with cinnamon and agave)) first, put half to the side to let it cool, and used this instead of the apples and sweetener. The cinnamon really comes through well this way!!
Then use the rest of the compote as a topping – lovely!!
Thanks Katie, and keep up the great work!!
Jade C
Delicioso! I added a couple teaspoons of oil to the batter. Yummy!
Just tried these…oh my goodness.
Best breakfast I have had in a LONG time!!
I’d eat them again tomorrow but I am trying all of your recipes.
🙂
Hi! Can you sub quick oats (on hand for your cookie pie!) instead of the rolled oats? I’m not really an oatmeal person, so I don’t know anything about oats!
I’ve only tried it with regular, so I can’t say for sure.
On another post I saw that you can freeze these and thaw them. How is it best to freeze them and for how long? What about thawing? These look like a great dessert for work to heat up in the microwave! 😀
You can freeze for up to a couple months! And then either thaw overnight in the fridge or for a few minutes in the microwave… or use the oven :).
Ok, now I’m starting to feel like your blog stalker. I swear I’ve been on here at least 5 times in the last 24 hours! 🙂 And of course I’ve been telling all my health conscious family and friends about you. Just made these for lunch with some homemade turkey sausage patties and I’m thinking nothing could have been better. I honestly didn’t think they could live up to your description but, would be good just the same (and healthy too!) So, I think they really do taste like eating a warm pie….will definitely be making these again! And I LOVE the simplicity of your recipes. If feel like after making them just a few times I will have them memorized. Makes my life as a mom just that much easier. Thanks!
Katie – I JUST made these for the first time this morning for breakfast. Mine didn’t turn out half as pretty as your photos show yours, but that didn’t affect the taste at all! YUM! I spread some almond butter on top of mine and it was just heavenly! Thanks for the fun ideas!
Katie, I’m sure you’ll be pleased to know that even when one begins making this recipe (for the hundredth time), and then realizes that one has no apples whatsoever in their house (for the first time ever), and thus ends up making hot apple pie pancakes sans apples, these still turn out glorious. 😉
I made these for breakfast today and they were absolutely delicious! Topped with some cooked apples and banana, as well as some sunflower seed butter, plus a dash of cinnamon, this was the perfect way to start my day and so satisfying! Thanks for such a great recipe 🙂
Delicious. Absolutely wonderful, and so easy to make.
Just made these….yumm-o! I actually cooked my apples first for about 7 minutes over med-low heat to soften them up…threw in a tad bit of lemon juice, a pinch of salt and cinnamon, and a tsp. of xylitol. Then once they cooled down a bit I threw folded them in with the rest of the ingredients. I used a gluten free mix that I make here at home (finely ground brown rice flour, a little sorghum flour, a pinch of xanthan gum, potato starch, and arrowroot starch…or tapioca could be used for those who can tolerate it), which already had a little bit of xanthan gum, so they held together perfectly. The texture was identical to that of a wheat pancake, only heartier and more filling because of the oats. I topped mine with some whipped cream made from the coconut fat in the canned milk, and then I sprinkled on a few walnuts and drizzled just a tiny bit of maple-flavored agave. So not entire healthy, but still WAAAAY better than IHOP! I’m going to see if I can actually bake these into little mini fluted tube cakes and blog about them on my bundt cake blog! You’ll see a link-back if I accomplish this fete. 🙂
xoxo
Ooh good luck, girl!