Peanut Butter Apple Pancakes

These soft and fluffy Peanut Butter Apple Pancakes are made with simple and healthy ingredients from scratch for a delicious family breakfast. Its easy, oil free, vegan and a perfect Fall recipe.

We love apples in my family and sometimes, we make a meal out of these delicious juicy fruit. Its so healthy and nutritious and so satisfying.

Every year I make sure to come up with some comforting apple recipes. My famous apple almond cake is everyone’s favorite. Vegan applesauce brownies are so good too. I often make my easy apple spinach soup for a quick nutritious lunch.

Pancakes, however are my daughter’s favorite morning meal. Be it a weekday or a weekend whenever I make pancakes her face lightens up with happiness.

Therefore, I came up with this easy apple pancakes recipe. At the same time, I made an effort to add all the nutrient rich ingredients so as to make it a heathier breakfast.

What are pancakes?

Pancakes are a hybrid version of cake and crepes. These are versatile enough to be experimented with many kinds of ingredients. Originally, when pancakes were discovered they had no taste of their own. It was only the fillings and the toppings that paired well with the pancakes.

Over time with evolution we now come up with lots of variety of pancake flavors. In fact we endeavor to make healthier pancakes by using some of the superfoods in it.

Ingredients for Vegan Apple Pancakes

Fresh Apples
Maple syrup
Cinnamon powder
Flaxmeal
whole wheat flour
baking powder
salt
peanut butter
almond milk

I used only 9 ingredients to make these comforting apple pancake recipe. Its so cinnamony in taste and with subtle nutty flavor.

Ingredients notes:

Apples – preferably red delicious apples because they are juicy and sweeter as compared to the other varieties.

Pure maple syrup – to add to the sweetness to the pancakes. It also helps caramelize the apples.

Cinnamon powder – to bring the fall flavor in the pancakes. Also, by adding this spice the taste of the apple enhances.

Flaxmeal – as an egg replacer. Also, it’s a super food and it is high in omega3 fatty acid

Whole wheat flour – to add fiber to these pancakes. I prefer this instead of all-purpose flour because whole wheat flour is healthier and has complex carbohydrate.

Baking powder – to make the pancakes soft and fluffy. It also helps the pancakes rise a bit and tastes closer to a cake.

Salt – it acts as an agent to help function baking powder in the recipe.

Peanut butter – I prefer fresh ground peanut butter. However, you may use your choice of peanut butter. This adds to the protein content of the pancakes and makes it tastier.

Unsweetened almond milk – It is low in calories and a plant-based milk. Its lighter and does not have a distinct flavor which suits this recipe perfectly. By using almond milk, the flavor of apple and peanut butter is more distinct and favorable. Vanilla almond milk can be used in this recipe.

For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.

How to make Peanut Butter Apple Pancakes

Firstly, I combined chopped apples, maple syrup and cinnamon powder. Sauteed it for few minutes and let it cool.

Next, I soaked flaxmeal in the water for 5 minutes so as to make flax eggs.

Secondly, in a blender, I combined cooked apples, peanut butter, ¼ cup of almond milk. Then, I blended it smooth.

Thereafter, in a mixing bowl, I combined flour, baking powder and salt.

Afterwards, I poured the blended apples and soaked flax meal along with the leftover milk into the flour mixture.
Later, I whipped up the batter well until it was thick and sticky in consistency.

Now, I warmed up the griddle/pan and greased it a bit.

Then, I spooned the batter on the pan and gently shaped it round.

Then, I topped it with sliced apples and let it cook until light brown on one side. Again, I flipped it over with the help of a spatula and cooked until light brown on the other side by pressing the pancake slightly so that it cooks through the inside. I repeated this process for the rest of the batter.

Lastly, I placed the stack of pancakes. I covered them with vanilla powder and drizzled maple syrup over the stack.

Now, the only thing left was to dig, enjoy and devour.

Expert tips:

• The batter would be thick and sticky, almost like a cake batter. With the help of an ice scoop, spoon the batter on the pan and then with a spoon gently make it a round shape.
• After topping it with sliced apples in the pan itself be careful to flip so that the apples don’t fall of the pancakes.
• When using peanut butter make sure it is not flavored. Try to use pure and fresh ground so that flavor of apples outstand in this recipe.
• Soak flax meal only for 5 minutes. It quickly absorbs water and becomes a great egg replacer.
• 1 whole apple is sufficient for this recipe. A little less than half apples when chopped measures to ¾ cups. Thinly slice the rest of the apple.

My other vegan pancake recipes are:

Vegan Pumpkin Pancakes
Banana Spinach Pancakes
Gingerbread Pancakes
Vegan Carrot Cake Pancakes

This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.

I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.

Where to find me?
Follow me on Facebook or on Twitter. You may tag @kiipfit on Instagram with your recipe remake images because I would love to see what you cooked.

Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.

In addition, you may checkout my cookbook for everyday comfort vegan recipes.