Apple Pie Pancakes
These vegan apple pie pancakes are made with ground oats, making them naturally gluten-free and every bite is packed with caramelised apples!
Ingredients
- 1 ¼ cups oat flour or oats ground in a food processor or in a coffee grinder OR regular flour if not gluten free
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 flax egg how to make here
- 1 tablespoon agave nectar or maple syrup
- 1 cup vegan milk
- 2 tablespoons vegan yogurt vegan greek yogurt is best here
- 1 teaspoon cinnamon
- 1 apple tiny sliced
Instructions
- In a large bowl, add the oat flour, baking powder, and salt.
- Add the flax egg, agave, vegan milk, vegan yogurt and cinnamon (everything except the apple) and whisk until just combined. Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or cooking spray.
- Pour the batter into a liquid measuring cup, then pour about 1/4 cup's worth for one pancake OR use a ¼ cup measuring cup and scoop out this amount of batter than pour into a circle onto the griddle pan/skillet. Wait until some bubbles start to form and then add a few apple slices on top. Allow to cook for 2 more minutes and then flip the pancakes over. Cook for about 3 more minutes until batter is cooked through.
- Serve pancakes hot and drizzle maple syrup on top and some caramelised apples.
Notes
To store: Store these pancakes for up to 4 days stacked with wax or parchment paper in between the layers in an airtight container in the fridge. Reheat on the stovetop over medium heat, in a 325ºF oven or toaster oven, or in the microwave.
To freeze: Store your apple pie pancakes in a freezer-safe zipped bag with wax or parchment paper in between the pancakes to keep them from sticking. Freeze for up to 3 months and reheat from frozen.
Nutrition
Calories: 125kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 125mg | Fiber: 3g | Sugar: 5g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 1mg