This recipe is for pancakes with an apple topping. They are delicious and a great fall breakfast. Eating them reminds me of being a kid again. My parents always used to make me apple pancakes quite often.
For this recipe, I decided to use a basic whole food plant based pancake recipe and create an apple topping. The topping is very simple:
- Apples
- Pure Maple Syrup
- Cinnamon
- Water
Easy peasy. Just simmer those for a while and pour atop your pancakes. If you have a pancake recipe or mix that you love, just make the topping.
I use date sugar to sweeten my pancake recipe. It is one of the most nutritious sweeteners. Please feel free to use whatever sweetener you have on hand. If you want to try the date sugar, I think you will be pleased. I usually get my date sugar on Amazon.
Let me know if you try this recipe and what you think! Always looking for feedback!
Pancakes with Apple Topping
Ingredients
For the pancakes:
- 1 tbsp ground flaxseed
- 2 tbsp water
- 2 cups grain-free flour I used a mixture of almond and coconut
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1 tsp vanilla
- 1/4 cup date sugar
- 2 cups plant milk I use unsweetened almond/coconut milk
For the apple topping:
- 2 Apples, peeled and diced, I like to use Honeycrisp
- 1/3 cup pure maple syrup
- 1/4 cup water
- 1 tsp cinnamon
- 1/2 cup pecans, if desired for topping
Instructions
For the Pancakes:
- heat nonstick pancake griddle over medium heat. Mix flaxseed with water in a small bowl and sit for 5 minutes.
- In mixing bowl, stir together, flour, sugar, salt, baking powder, cinnamon, vanilla, flaxseed mixture, plant milk.
- Stir until smooth.
- cook on griddle for about 6 min on each side.
For the apple topping:
- Add apples, syrup, water, cinnamon to a small saucepan over medium heat.
- Cook for about 5 minutes, until it starts to simmer, stirring occasionally.
- Cover and reduce heat to medium-low.
- Simmer or 15 minutes, stirring occasionally.
- Serve on top of pancakes. Add Pecans to the top if desired.