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
whole wheat flour
I used only 9 ingredients to make these comforting apple pancake recipe. Its so cinnamony in taste and with subtle nutty flavor.
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.
- 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.
These taste best when served immediately. However, the leftovers can be refrigerated in an air tight container for 2-3 days. Microwave for 5-10 seconds before serving.
I would recommend using almond milk for this recipe because any other milk might overpower its original taste.
I prefer red delicious apples and fuji apples for my recipes.
My other vegan pancake recipes are:
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Did you make it?
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Peanut Butter Apple Pancakes
- In a nonstick pan combine 3/4 cup chopped apples, maple syrup and cinnamon powder. Cook for 3-4 minutes until apples are semi soft. Turn off the flame and let it cool down.
- Now, in the blender combine cooked apples,
peanut butter and ¼ cup almond milk. Blend it smooth.
- In a mixing bowl combine whole wheat flour, baking powder and salt. Mix and keep it aside.
- Thereafter, mix in the blended apples, soaked flax meal and the remaining milk to the flour mixture. Whip it well. The batter would be thick and sticky almost like a cake batter.
- Heat, a griddle/pan and grease it (optional). With the help of an ice cream scoop pour the batter onto the warm griddle and spread it gently into a small round shape. Let it cook from the bottom until golden in color. Place 3-4 thin apple slices on top of the pancake. Then, gently flip over with the help of the spatula making sure that the sliced apples do not fall of the pancakes. After flipping cook the pancake by pressing it gently with the spatula so that it cooks through inside and the apple slices sticks to the pancake. Cook until light brown. Scoop the pancakes with a flat spatula from the pan to the serving plate.
- Repeat the above step for the rest of the batter. Dust the pancakes with powdered sugar or drizzle maple syrup and serve immediately.
- Unsweetened vanilla almond milk can be used in this recipe.
- These pancakes can be refrigerated in an air tight container for 2-3 days. However, tastes best when served immediately.
- This recipe makes 8 pancakes and the serving size is 2 pancakes per person.