Sometimes, I just want to eat apple pie for breakfast, and that is exactly what these pancakes are like.
They come together in no time at all, and cook up light, fluffy, and amazing with just a few simple ingredients. You can easily adapt these to be gluten-free by using your favorite all-purpose GF flour and GF oats.
This recipe is single-serving, so if you’re cooking for more people, just multiply the ingredients by the number of people you’re feeding.
Cinnamon Apple Pancakes
– 1/3 cup flour (AP, spelt, or GF AP blend)
– 2 tbsp oats
– 1 tbsp brown sugar or other sweetener
– 2/3 tsp baking powder
– 1 tsp cinnamon
– pinch salt
– about 1/2 cup finely diced apple (I usually use half an average sized granny smith)
– 1/3 cup non-dairy milk (any kind!)
– 1 tsp vanilla extract
– optional toppings! (vegan margarine, maple syrup, and/or whatever else you like)
Mix the first 6 ingredients together in a bowl. Add the chopped apples and toss them so they get coated with the dry ingredients.
Mix in the milk and vanilla extract. Add more milk a tablespoon at a time for thinner pancakes.
Heat a skillet with a little cooking spray over medium heat until a few drop of water dropped on the surface sizzle.
Drop batter onto hot skillet in whatever shape and size you want, from one huge pancake to a bunch of silver dollar ones. I usually make 3-4 medium sized ones.
When bubbles start to form on the top and the underside is golden brown. flip and cook until golden on the second side (usually goes much quicker than the first side).
Serve with whatever you like on pancakes; I’m partial to the classic ‘butter’ and syrup.