Vegan Apple Pancake
Start your morning with the comforting flavors of a Vegan Apple Pancake, a plant-based twist on a breakfast classic that’s packed with warm spices and natural sweetness. These fluffy pancakes feature a blend of cinnamon and nutmeg paired with freshly grated apple, creating a cozy, fragrant bite in every forkful. The recipe uses a simple homemade vegan "buttermilk" made from almond milk and apple cider vinegar, ensuring tenderness while keeping it dairy-free. Perfect for weekend brunches or a special weekday treat, these pancakes come together in just 30 minutes and can be topped with pure maple syrup, additional apple slices, or a dollop of vegan butter for a decadent finish. Nutrient-rich and entirely egg- and dairy-free, this recipe is a must-try for anyone seeking a wholesome and delicious vegan breakfast option!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon powder
- 0.25 teaspoon Ground nutmeg
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 medium Apple, peeled and grated
- 2 tablespoons Vegan butter or coconut oil
Directions
Step 1
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 2
In a separate bowl, mix together the almond milk and apple cider vinegar and let it sit for about 5 minutes to curdle, creating a vegan 'buttermilk'.
Step 3
Once the milk has curdled, add the maple syrup and vanilla extract to the wet ingredients and mix well.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over-mix the batter; some lumps are okay.
Step 5
Fold in the grated apple until it is evenly distributed throughout the batter.
Step 6
Preheat a nonstick skillet or griddle over medium heat and lightly grease it with vegan butter or coconut oil.
Step 7
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles begin to form on the surface, and the edges appear set, about 2-3 minutes.
Step 8
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Step 9
Serve the pancakes warm, topped with additional maple syrup, sliced apples, or vegan butter if desired.
Nutrition Facts
| Serving size | (433.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 614.5 |
| Total Fat 4.5g | 0% |
| Saturated Fat 0.5g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2719.3mg | 0% |
| Total Carbohydrate 128.7g | 0% |
| Dietary Fiber 5.0g | 0% |
| Total Sugars 27.4g | |
| Protein 14.0g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 467.2mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 246.9mg | 0% |
Source of Calories