Are these apple pancakes vegan?

Yes! Follow the recipe card as-is and enjoy these vegan apple pancakes.

What are the best kinds of apples to use?

We love a classic Granny Smith apple but any firm apple variety (i.e. gala apples, pink lady, golden delicious apple, etc.) would work great!

Our healthy Apple Pancake recipe is the perfect breakfast option that is also gluten-free, dairy-free and plant-based!

Scale

Dry Ingredients:

Wet Ingredients:

1/2 cup unsweetened applesauce
2 cups unsweetened almond milk
2 egg replacers or flax eggs (1 flax egg = 1 tablespoon ground flax + 2.5 tablespoons water mixed together and let sit 5 minutes)
2 teaspoons vanilla extract

Other Ingredients:

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Place dry ingredients in a medium bowl and whisk together.
Combine wet ingredients in a separate bowl.
Pour wet ingredients into dry ingredients and whisk to fully combine in a large mixing bowl. Then whisk in the melted coconut oil.
Gently mix the diced apples into the pancake batter. Allow mixture to sit 3-5 minutes, it will thicken slightly.
In the meantime, bring a cast iron skillet to a medium-high heat and add enough oil to just cover the bottom of the pan.
Once pan is hot and ready, use a 1/2 cup to scoop out the pancake mix and pour into middle of the pan. Use the measuring cup or back of a spoon to flatten the mixture and make it into a round pancake.
Let pancake cook 2-3 minutes per side or until the edges start to bubble slightly (if you don’t flatten them as much you might want to cook closer to 3-4 minutes per side).
Serve immediately with real maple syrup and additional ground cinnamon on top.

Apples: we used a Granny Smith apple, but feel free to use any variety of apple.
Egg Replacer: we used this egg replacer and it worked SO well!
Storage: leftover pancakes can be stored in an airtight container in the fridge for 3-4 days.