Fluffy Apple Cinnamon Pancakes
Fluffy Apple Cinnamon Pancakes- made with whole grain flour and fresh chunks of apple, these pancakes will have you jumping out of bed in the morning!
It’s currently 9:30pm and my mouth is watering like crazy as I look at these pancakes! Because my brain knows how good they are. And it wants them for dessert, breakfast, lunch, and dinner.
I decided to make these pancakes for the first time when my mom was staying with us a few weeks ago. I usually don’t like testing new recipes on anyone but Brandon, however I was super behind from the move and didn’t have a choice but to test a few things while she was visiting. So I served them to her hoping they would taste as good as they looked.
To my delight, she took one bite and said they were best pancakes she had ever had.
I have to agree, they are pretty high on the scale for me too. Given, they are a little different than my other pancake recipes which are all gluten-free. These, on the other hand, are made with spelt flour and egg which helps give them a super fluffy texture.
Because I know you guys will want substitutions, I tested them a few different ways. First was with a flax egg and they still turned out great just a little more dense than the non-vegan version. Second was with oat flour but unfortunately they came out more like crepes than pancakes. Not good crepes though.
The only version I didn’t try was with gluten-free all purpose flour because I never have that in the house. I guess I’m just a whole grain kind of girl whether there’s gluten or not.
That said, if you don’t have spelt flour, whole wheat or regular all-purpose will definitely work the same as the spelt flour.
For those of you that do have gluten-free all-purpose flour on hand, I think it’s possible that could work. If you do try it please let us know how they turn out!
Fluffy Apple Cinnamon Pancakes
Yield: 4 to 6 medium-size pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 3/4 cup non-dairy milk
- 2 tablespoons apple cider vinegar
- 1 cup spelt flour*
- 1 teaspoon baking powder (add 1/2 teaspoon if using flax egg)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 1 whole egg (or flax egg)
- 2 tablespoons melted dairy-free butter (plus more for cooking; I like Miyoko’s the best)
- 1 apple, cored and diced (I used honey crisp)
In a measuring cup, combine milk and apple cider vinegar. Set aside.
In a large bowl, combine spelt flour, coconut sugar, baking powder, baking soda, salt, and cinnamon. Whisk together.
To the large bowl, add the milk, egg, and melted butter. Stir until evenly combined and large clumps are incorporated. It’s okay if small clumps remain.
Warm a large skillet or griddle over medium heat. Lightly grease with butter. Pour about 1/3 cup batter for each pancake. Add diced apple on top of each. Allow to cook until firm around the edges, for about 3 to 4 minutes. Flip each pancake and cook on the opposite side for another 3 minutes or so.
Serve warm with pure maple syrup and enjoy!
*You can sub whole wheat or all-purpose flour in place of spelt. I tested the recipe with oat flour and they weren’t fluffy at all however gluten-free all purpose might work.