Whole Grain Apple Cinnamon Pancakes (dairy free and egg free)
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Pancakes are a favorite breakfast food in our home. They are quick and easy to make, and you can cook them in large batches on an electric skillet. Our basic pancake recipe is our go-to for a quick homemade hot breakfast, but on a morning where I have a little more time or want something a little more special, we make Apple Cinnamon Pancakes.
I usually make these with 100% whole grain flour or half whole wheat and half all-purpose for a healthier, heartier breakfast, but if you prefer 100% all-purpose flour, you can use that instead. We have also tried these with half whole wheat and half sprouted spelt flour as another 100% whole grain option. All varieties have been delicious!
Whole Grain Apple Cinnamon Pancakes
These delicious pancakes are a family favorite and often requested by my kids. They are made without eggs or dairy. They are whole grain, plant-based and can easily be made sugar free. We typically make these pancakes with 100% white whole wheat, or half whole wheat and half sprouted spelt flour. If you are not used to eating whole wheat, you can start with half each of whole wheat and all-purpose, or use 100% all-purpose if you prefer.
- 1 apple, peeled, cored and finely diced
- 2 cups whole wheat flour* (we use 100% white whole wheat OR 1/2 of each whole wheat and all-purpose)
- 2 Tablespoons sugar (optional)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup applesauce
- 1/4 cup oil
- 1 1/2 cups soy milk, coconut milk, or oat milk
- * Be sure to spoon flour into measuring cup and level off. If you scoop the flour, the batter may be too thick or dry. If the batter is too thick, add up to 1/4-1/2 cup additional soy milk.
Peel and core apple. Dice into small pieces with a food processor, food chopper, or by hand.
In a medium size bowl, add flour, sugar, baking powder, salt, and cinnamon. Mix to combine ingredients.
Add applesauce, oil and soymilk. Mix until all ingredients are moistened and there are few lumps in the batter. Do not overmix. If batter seems too thick, add up to 1/4 cup of soy milk to acheive a thinner consistency.
Add chopped apple and gently mix into batter.
Allow pancakes to cook until edges start to set and bubbles form in batter. Flip and continue cooking on the other side until golden brown. Serve hot with maple syrup and dairy free butter if desired.