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Flourless Apple Pancakes stacked on two white plates.
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5 from 1 vote

Healthy Vegan Flourless Apple Pancakes

These Healthy Vegan Flourless Apple Pancakes are the undisputed king of the breakfast food hill. They're thick, pillowy, fluffy, and perfect for piling high, dousing in syrup, and diving right into! Even the pickiest of eaters won't notice these pancakes are Dairy-free, Gluten-free, and Vegan!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Brunch
Keyword: apple, breakfast, brunch, dairy-free, easy, flourless, gluten-free, healthy, kid-friendly, pancakes, vegan
Servings: 6 pancakes
Calories: 302kcal
Author: Shanika

Ingredients

WET INGREDIENTS:

  • 1 cup caramelized apples (See Notes for Recipe!)
  • 1 ½ cups Almond milk + 1 tablespoon Apple Cider Vinegar  (You can use your fave plant-based milk!)
  • 2 tsps vanilla extract
  • 3-4 Tbsps Agave (Add an additional tablespoon if more sweetness is needed!)
  • 2 Tbsps Almond butter (I use Justin’s)

DRY INGREDIENTS:

  • 4 cups Gluten-free Rolled Oats (I use Bob's Red Mill)
  • 2 tsps baking powder
  • 1 teaspoon baking soda
  • 2 Tbsps ground cinnamon
  • 1 teaspoon ground nutmeg
  • pinch of all spice
  • ½ teaspoon sea salt

OPTIONAL TOPPINGS:

  • Pomegranate arils
  • Caramelized apples (See Notes for Recipe!)

Instructions

TO MAKE THE PANCAKES:

  • In a measuring cup or small bowl, add the Almond milk and apple cider vinegar, whisking them together and letting it sit for 5 minutes or so.
  • Now, add the ingredients to your blender, ensuring that all WET INGREDIENTS (including milk-apple cider vinegar mixture) are placed on the BOTTOM and then the DRY INGREDIENTS on TOP. NOTE: Putting the ingredients in this order allows everything to blend well and become nice and smooth.
  • Blend on high speed using a high-powered blender for a few seconds (15-20 to be exact!) until batter is smooth.
  • Add 1 tablespoon vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ⅓ cup of pancake batter unto the surface of the skillet and 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. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
  • Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
  • To serve, stack pancakes onto one another and top with caramelized apples, pomegranate arils, and lightly drizzle with maple syrup, if desired.
  • Bon Appetit!

Notes

  • CARAMELIZED APPLES: Use this recipe for easy caramelized apples. 
  • STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen.To serve, reheat pancakes in the oven on 400 degrees for a few minutes until warmed through.
  • FREEZE PANCAKES: To store pancakes for longer periods, simply add them unto a baking sheet lined with parchment paper and place in the freezer for 2 hours. Once fully frozen, remove and store them in a zip loc and freeze for up to 3 months.
  • SWEETENER: If you choose to opt out of Agave, you can always substitute with pure maple syrup, date syrup, coconut sugar, brown sugar, or pure cane sugar.
  • TOPPINGS: Instead of using pomegranate arils or apples, you can always top pancakes with CocoWhip, Dairy-Free Yogurt, Nut Butter, Vegan Caramel Sauce, Nuts, etc.
  • NUT BUTTER OPTIONS: You can use Peanut Butter or Pecan Butter instead of Almond Butter if desired. Any smooth nut butter works as long as it’s Vegan-approved!
  • OATS: Ensure that your oats are certified GF (Gluten-Free). I used Thick Rolled Oats, but you can also use Old Fashion if preferred.

Nutrition

Calories: 302kcal | Carbohydrates: 52g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 603mg | Potassium: 273mg | Fiber: 8g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 229mg | Iron: 3mg