Vegan Cinnamon Apple Pancakes
Vegan Apple Cinnamon Pancakes are topped with cooked cinnamon apples & sweet coconut whip. It's like having dessert for breakfast!
Servings: 12 pancakes
Ingredients
Dry
- 2 cups all-purpose flour sifted
- 2 Tablespoons coconut sugar or granulated sugar of choice
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon Himalayan pink salt
- 1 Tablespoon baking powder
Wet
- 2 cups non-dairy milk
- 1 teaspoon pure vanilla extract
- 1 Tablespoon coconut oil melted
- 1 gala or fuji apple grated, peeling is optional
Apple Topping
- 1 Tablespoons water
- 2 Tablespoons coconut sugar
- 3 firm gala or fuji apples sliced
- 1 teaspoon lemon juice
- cinnamon and nutmeg to taste
Coconut Whip
- 1 can coconut milk cream only*
- 2-3 Tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
Instructions
Apple Topping
- Place all the ingredients in a small saucepan. Heat over medium-low until the apples have softened.
- Cover to keep warm until ready to use.
Coconut Whip
- 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 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.
- Tip: I've noticed canned coconut milk doesn't whip up like it used to. A better alternative is to use a store-bought coconut whip.
Pancakes
- I suggest making the toppings first. (Directions are below)
- Heat a pan or large electric 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 under foil in a 150ºF preheated oven.
To Serve
- 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.
Notes
- To Freeze the Pancakes: place parchment paper between each pancake. Store in an air-tight container or bag. Keeps for about 2-3 months.
- Coconut Whip: Use store-bought coconut whip for an even easier recipe.
- 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.
Nutrition
Serving: 3pancakes | Calories: 590kcal | Carbohydrates: 90g | Protein: 11g | Fat: 22g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Sodium: 354mg | Fiber: 7g | Sugar: 40g
