Apple Pancakes
Our healthy Apple Pancake recipe is the perfect breakfast option that is also gluten-free, dairy-free and plant-based!
Ingredients
Dry Ingredients:
- 2 cups oat flour
- 1/2 cup rolled oats
- 1 1/2 tablespoons ground cinnamon
- 2 tablespoons coconut sugar
- 1/2 teaspoon kosher salt
- 2 1/2 tablespoons baking powder
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:
- 1 cup apple diced
- 2 tablespoons coconut oil melted
- 1 tablespoon extra virgin olive oil avocado or coconut
Instructions
- 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.
Notes
- 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.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
