These Warm Vegan Apple Cinnamon Pancakes are the perfect, healthy twist to kick start your day! Completely fluffy, airy, and oil-free, these pancakes are truly irresistible---especially with the burst of Fall spices and bold apple flavor. Made in just a few short steps and under 25 minutes. Gluten-free option available.
Start by whisking together the organic all-purpose flour, baking powder, cinnamon, nutmeg, cloves, ginger, all spice, and sea salt in a large bowl and set aside.
In a separate bowl, add the Almond milk and apple cider vinegar and whisk together until well combined. Set aside for 5-10 minutes.
Next whisk in the apple puree into the milk-vinegar mixture until well incorporated. **NOTE: The mixture will thicken, that's OK!** Add vanilla, maple syrup, and melted butter and continue whisking.
Now, add the wet ingredients in with the dry ingredients and stir together with a rubber spatula until well combined. NOTE: Batter shouldn’t be too runny or too thick. Try to find it somewhere in the middle. **Try not to Over-mix.**
Add a thin slice of vegan butter to a heated medium skillet and pour 1/3 cup of batter unto the surface of the skillet. Cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. Be sure to gently press down on pancake to ensure that center cooks through.
Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.
In the meantime, make your Caramelized Apple topping.
In a saucepan on medium-high heat, add the butter and heat until melted. Add the brown sugar, cinnamon, and sea salt and stir until combined and everything begins to bubble, about 2-3 minutes. Add sliced apples, tossing everything until apples are well covered and cook for 8-10 minutes, stirring occasionally. **NOTE: Sauce should thicken and become "caramelized" within this time without burning.** Once done, remove from heat and serve immediately.
To serve, stack pancakes onto one another and add Caramelized Apples and lightly drizzle with maple syrup, if desired.
SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.
GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time.**
APPLE PUREE: In a saucepan, add diced apples (about 2 medium ones), 1 tsp lemon juice, 2-3 Tbsps organic brown sugar, 1 tsp vanilla, and cook on medium-high heat, stirring until they release their juices and things begin to bubble. Continue cooking until apples have softened. Add a pinch of cinnamon. Once completely softened, remove from heat and let cool for 5 minutes. Now, add apples to a high-powered blender and blend until mixture is fully pureed, about 1-2 minutes (having chunks are fine, if desired). Continue with recipe.