These vegan apple pancakes are light, fluffy, specked with slices of tender caramelized apples, and topped with rich peanut butter maple syrup sauce!
I had to really give some thought to this blog’s identity. A little blog soul-searching. Okay, so it’s all vegan food. There’s that. Some of it is very healthy. But then some of the recipes are pure pleasure. Like these apple pancakes.
I’ve got a few pancake posts in my archives at this point, but if I go back and review them all, there’s at least something to make up for the fact that you’re eating cake for breakfast. Maybe some quinoa. Maybe tofu. Maybe secret veggies. Yesterday I went on a bit about desert for breakfast and breakfast for dessert. Once I cooked up these and sat down to eat, I realized they definitely fell in the dessert for breakfast category, and not the same kind of dessert for breakfast as chia pudding.
They’ve got fruit in them. Okay, that’s something, although I put “caramelized” fruit more in the candy category. I used whole wheat pastry flour, so that helps (although to be completely honest, I just like the texture better than all-purpose). And then there’s my boyfriend’s words after polishing off a plate of them: “Delicious. I’m ready to run a marathon.” (He’s not a runner.) So, I’ll let you decide.
In my defense: these were my favorite pancakes ever. Ever! They were so damn good, and so worth it. If I ever need to impress brunch company, I’m totally feeding them these pancakes.
That’s about all I’ve got to say about these. It’s fall. These will make you happy and satisfied. And if you’re thinking of taking up running, here’s your motivation on a plate.
Caramelized Apple Pancakes with Peanut Butter Maple Topping
For the Peanut Butter Maple Topping
- 1/4 cup maple syrup
- 2 tbsp. natural peanut butter
- 1-2 tbsp. water
For the Pancakes
- 1 cup whole wheat pastry flour could sub all purpose
- 1 tbsp. baking powder
- 1 tbsp. sugar
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. salt
- 1 cup unflavored soy or almond milk
- about 1/4 cup coconut oil divided (could sub another neutral flavored baking oil)
- 1 tsp. vanilla
- 1/2 baking apple such as Honeycrisp, peeled and thinly sliced
Make the Peanut Butter Maple Topping
Whisk peanut butter and maple syrup together in a small bowl. Thin out with water until desired thickness is reached.
Make the Pancakes
Stir flour, baking powder, sugar, cinnamon, nutmeg and salt together in medium bowl.
Stir milk, 2 tablespoons oil and vanilla together in a small bowl.
Add liquid ingredients to dry. Stir just until mixed completely.
Heat about 1 tsp. oil in a medium skillet over medium heat. Arrange 2-3 apple slices in single layer in skillet. Cook about 2 minutes. Gently flip and cook another 2 minutes.
Rearrange slices if needed so that they occupy a space no larger than about 4 inches. They can overlap a bit if needed.
Pour 1/4 cup of batter over apples. The batter should completely cover the apples; add a bit more if it doesn't. Cook until bubbles form in the center of cake, about 3-4 minutes.
Gently flip and cook another 3-4 minutes on opposite side.
Repeat with remaining apples and batter, adding 1/2 to 1 teaspoon of oil to skillet, as needed, between cakes.
Makes about 8 pancakes.