Vegan Apple Cinnamon Pancakes

Fall calls for apples and definitely for these Vegan Apple Pancakes!

If you like apple pie and pancakes, then you will loooove these pancakes. They are the perfect combo of soft and fluffy pancakes with a warming cinnamon spice. Topped off with apples simmered in maple syrup and cinnamon.

I loooove pancakes for a lazy weekend breakfast. They can also be served with Apple Pie Chia Jam. And the leftovers can be stored in the freezer and enjoyed on a busy week day morning too. One of my other favourites are these Vegan Banana Oat Pancakes and the whole family loves these Easy Vegan French Toast

Ingredients to make these Apple Pancakes:

Pancakes:

• Almond milk
• Apple cider vinegar 
• All purpose flour
• Brown sugar or coconut sugar
• Cinnamon 
• Baking powder and baking soda
• Pinch of salt
• Gala apple, peeled and grated
• Coconut oil

Apple topping:

• Gala apple
• Maple syrup 
• Cinnamon

Instructions:

Making apple pancakes is easy and here is how.

Pancakes:

1. Start by mixing the almond milk with the apple cider vinegar and let it sit for 5 minutes until it starts to curdle like butter milk.
2. In a separate bowl mix all the dry ingredients and then add the almond milk, coconut oil and grated apple.
3. Fry the pancakes in a little coconut oil until golden brown on the bottom and bubbling on the top. Flip and cook until golden brown on the bottom. Keep warm until served.

Apple topping:

1. Add all the ingredients in a sauce pan with a splash of water and let it simmer until the apples are soft. If you like more sauce, add a little extra maple syrup. Serve the pancakes with the apple topping and Enjoy!!

Substitutions

These pancakes are filled with apple flavour. They have grated apple in the batter and as a wonderful apple topping.

• Apples – I used gala apples for this recipe because they are sweet and juicy. Some other great options are Fuji, Honeycrisp, Red Delicious, or Golden Delicious. Feel free to use your favourite.
• Gluten-free – use gluten free flour instead all purpose flour for gluten-free pancakes.

Storage

If you have any leftover pancakes or made a double batch for meal prep, let hem cool down completely. Pack them in an airtight container. Store any leftover apple topping in a separate airtight container.

They can be stored in the fridge for up to 5 days.

You can also freeze them for longer. I like to separate them with a pice of parchment paper or plastic wrap and then place them in an airtight container. This makes it easier to take out just one one or two pancakes at the time. For leftover apple topping, let it cool down completely and then place it in an airtight container. Store the pancakes and toppings in the freezer for up to 3 months.

Reheating

There are 3 good ways of reheating these pancakes.

• Microwave – Heat them on a microwave safe plate for 30 sec at a time. Heat the apple topping the same way in a separate bowl. Top the pancakes with the apples and enjoy.
• Toaster – Pop the pancakes in the toaster and use the reheat option if you have one. Otherwise heat on low heat until just warmed through. Heat the apple topping in the microwave and serve with the pancakes.
• Oven – Preheat the oven to 175C (350F)Place the pancakes in a single layer on a baking tray. Cover them with a pice of foil and reheat them in the oven for about four minutes. Reheat the apple topping in a small bowl in the microwave.

Top tip

Don’t over mix the pancake batter, this would make the pancakes dense and you don’t want that!

If you like these Vegan Apple Pancakes, check out these pancake recipes:

Vegan Cinnamon roll Pancakes

Blood Orange Vegan Pancakes

Vegan Raspberry Lemon Pancakes with Raspberry Sauce

Chocolate Pancakes With Caramelized Bananas (Vegan and Gluten free)

Easy Vegan French Toast

I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.

Happy cooking!