Cinnamon Apple Pancakes are like having dessert for breakfast! The cinnamon apples + sweet whipped topping make these an irresistible vegan breakfast! Everyone will be asking for more pancakes.
Breakfast is a meal that can satisfy the sweet and/or salty morning cravings. For a quick, grab-n-go breakfast, a loaf of sweet vegan banana bread never disappoints.
But, sometimes a few slices of savory hummus and avocado toast hits-the-spot!
And on the weekend a 3-course breakfast is in order. I’m talking about–– tofu scramble, apple cinnamon pancakes, and breakfast potatoes.
The whole family will love Cinnamon Apple Pancakes
The pancake batter is filled with grated apple giving these pancakes a natural-sweetness and apple-y taste!
Top the stack of apple pancakes with cooked cinnamon apples, sweet coconut whip, and drizzle maple syrup over it all! The decadent toppings make these an ULTIMATE PANCAKE EXPERIENCE the whole family will be raving about!
However, you can always go classic by leaving off the extra toppings and simply covering them in maple syrup.
Cinnamon Apple Pancake batter is super easy to make
It only takes 1 bowl and about 5 minutes to whip up the batter.
- Start by adding the dry ingredients to the bowl.
- Then grate the apple, measure out the wet ingredients and add them all to the bowl of dry.
- Whisk until just combined. (lumps are A-okay)
- Now, pour about ¼ cup of batter onto your pan. Flip the pancakes when the tops begin to bubble and the sides begin to appear cooked.
The Cinnamon Apple topping and coconut whip are just as easy to prep!
I like to serve the pancakes fresh so I always prepare the toppings first.
To cook the apples --Add the apple topping ingredients to a saucepan and heat until the apples have softened. This takes about 10 minutes or so.
While the apples cook, whip up the coconut whip. Add the coconut whip ingredients to a large bowl. With a hand mixer, whip until the coconut cream is stiff yet fluffy. Store the coconut whip in the refrigerator until the pancakes are ready to be topped.
If you like extra cinnamon apples and whipped topping simply double the recipes!
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Apple-Cinnamon Pancakes (vegan)
Vegan Apple Cinnamon Pancakes are topped w/ cooked cinnamon apples & sweet coconut whip. It's like having dessert for breakfast! Egg & Dairy Free pancakes!
- 2 cups all-purpose flour, sifted
- 2 Tablespoons coconut sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon Himalayan pink salt
- 1 Tablespoon baking powder
- 2 cups non-dairy milk
- 1 teaspoon pure vanilla extract
- 1 Tablespoon coconut oil, melted
- 1 gala or fuji apple, grated (peeling is optional)
- 1 Tablespoons water
- 2 Tablespoons coconut sugar
- 3 firm gala or fuji apples, sliced
- 1 teaspoon lemon juice
- cinnamon and nutmeg, to taste
- 1 can coconut milk, cream only*
- 2-3 Tablespoons powdered sugar*
- ½ teaspoon pure vanilla extract
- Place all the ingredients in a small saucepan. Heat over medium-low until apples have softened.
- Cover to keep warm until ready to use.
- Place a can of full fat coconut milk in the back of the fridge overnight.
- Carefully open the can and collect the cream on top.
- Place all of the ingredients in a large bowl. Using a hand mixer, whip the ingredients until the coconut cream becomes smooth. Taste and adjust sweetness if needed.
- Keep chilled until ready to use.
- I suggest making the toppings first. (Directions are below)
- Heat a pan or large griddle over medium-high heat.
- In a large bowl sift the flour. Add-in the remaining dry ingredients.
- Pour the wet ingredients into the bowl of dry. Gently whisk until the batter is just combined. Don’t over mix, lumps are OK!
- Brush a bit of oil on the pan and pour about ¼ cup of batter down.
- Flip the pancake once the edges appear slightly cooked and small bubbles form on top. Cook on the other side until lightly browned.
- Serve immediately or keep warm in a 150ºF preheated oven.
- Stack desired amount of pancakes on a plate and top with the cooked apples.
- Add a generous dollop of coconut whip to the top of the apples.
- Drizzled with maple syrup as desired.
- To Freeze the Pancakes- place parchment paper between each pancake. Store in an air-tight container or bag. Keeps for about 2-3 months.
- For the coconut milk- Carefully open the can of coconut milk and scoop out the cream on top. Discard the liquid or use it in a smoothie.
- I use powdered turbinado sugar- Place the sugar in a NutriBullet or high speed blend and blend it into a powder then measure.
Nutrition Information:Yield: 5 Serving Size: 3 pancakes
Amount Per Serving: Calories: 599Total Fat: 22gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 354mgCarbohydrates: 92gFiber: 7gSugar: 43gProtein: 11g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
Where are the points listed
Currently, points are not listed for the recipes.
Excellent recipe. I enjoy the pancakes. I am watching my sodium intake and wanted to know what I can substitute for the baking powder?
I have made many kind of pancakes before. This is the best recipe that I made. Thank you thank you! We had a great breakfast with of my boyfriend and with your super super delicious pancakes.
Where you get your protein!
That's awesome to hear Cosku! I'm so glad you and your boyfriend enjoyed the pancakes! :)
Wonderful recipe full of beautiful seasonal flavors. The pancakes look so fluffy and light although they are egg and dairy free. The toppings also blend so well together and give the pancakes a sophisticated feel.
Where you get your protein!