Healthy Vegan Apple Pancakes
My gluten-free and healthy vegan apple pancakes are the perfect weekend treat, with a sweet, fluffy texture, and ready in just 30 minutes. I make them with gluten-free flour, apple juice, warm spices, and a fresh apple compote that everyone will love.
Servings: 12 pancakes
Calories: 86kcal
Equipment
Ingredients
For The Pancakes
- 2 tbsp ground flax seeds
- 6 tbsp water
- 1 cup gluten-free flour
- 1 tsp baking powder
- 2 tbsp coconut oil, melted
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- 1 tsp vanilla extract
- ½ cup unsweetened apple juice
- ¼ cup soy milk
For The Topping
- 1 fuji apple, diced
- 1 tbsp maple syrup
- 2 tbsp unsweetened apple juice
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
Instructions
- In a small mixing bowl mix together the ground flax seeds and water, stir and allow to sit for 10 minutes.
- Sift the flour and baking powder together in a mixing bowl.
- Add the coconut oil through to soy milk to a mixing bowl and whisk together.
- Pour the wet ingredients into the dry ingredients along with the flax seed mixture.
- Whisk until the batter is smooth. Allow batter to rest for 5 minutes before using.
- Meanwhile prepare the apple topping by adding all topping ingredients to a small pot and heat over a medium-high heat. Stir continuously until the apples are tender.
- Heat a skillet over medium heat, lightly spray with olive oil and scoop ¼ cup of pancake batter into the skillet and cook until bubbles begin to appear. Flip and continue to cook for another 2-3 minutes.
- Repeat until all batter has been used.
- Serve pancakes topped with poached apple topping and a sprinkle of powdered sugar.
Notes
- My #1 Secret Tip for making this healthy vegan apple pancake recipe is to let the batter rest for a few minutes while I heat the skillet. When the batter sits for 5 to 10 minutes, it makes little air bubbles that help the pancakes cook up light and fluffy. I usually use that time to chop some fruit for topping or pour juice for the kids.
- Mix the batter: I mix the wet and dry ingredients in separate bowls, then pour the wet into a well in the dry. I stir gently so the batter stays smooth without lumps.
- Use the right pan: I cook these apple pancakes on a nonstick pan or griddle. It keeps them from sticking and makes flipping easier.
- Portion easily: I like to use a cookie scoop to measure out the batter. This way, all my pancakes are the same size.
- Flip at the right time: I wait until the edges look dry and bubbles form on top before flipping. That is how I know they are ready for that golden color.
- Clean between batches: I wipe down the skillet between each batch. This keeps the pancakes fresh tasting without any burned bits.
Nutrition
Serving: 1pancake | Calories: 86kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 86mg | Fiber: 2g | Sugar: 5g