Peanut Butter Apple Pancakes

These soft and fluffy Peanut Butter Apple Pancakes are made with simple and healthy ingredients from scratch for a delicious family breakfast. Its easy, oil free, vegan and a perfect Fall recipe.

Course Breakfast

Cuisine European, French

Keyword apple pancake recipe, apple pancakes, how to make apple pancakes, vegan apple pancakes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 209kcal

Author Gunjan

Equipment

griddle

Ingredients

1 whole red delicious apple (3/4 cup chopped and the rest thinly sliced)
2 tbsp pure maple syrup
1/4 tsp cinnamon powder
2 tbsp flaxmeal (soaked in 1/4 cup warm water)
1 cup whole wheat flour
1 tsp baking powder
1/4 tsp salt
1 tbsp peanut butter
3/4 cup unsweetened almond milk

Instructions

In a nonstick pan combine 3/4 cup chopped apples, maple syrup and cinnamon powder. Cook for 3-4 minutes until apples are semi soft. Turn off the flame and let it cool down.
Now, in the blender combine cooked apples,
peanut butter and ¼ cup almond milk. Blend it smooth.
In a mixing bowl combine whole wheat flour, baking powder and salt. Mix and keep it aside.
Thereafter, mix in the blended apples, soaked flax meal and the remaining milk to the flour mixture. Whip it well. The batter would be thick and sticky almost like a cake batter.
Heat, a griddle/pan and grease it (optional). With the help of an ice cream scoop pour the batter onto the warm griddle and spread it gently into a small round shape. Let it cook from the bottom until golden in color. Place 3-4 thin apple slices on top of the pancake. Then, gently flip over with the help of the spatula making sure that the sliced apples do not fall of the pancakes. After flipping cook the pancake by pressing it gently with the spatula so that it cooks through inside and the apple slices sticks to the pancake. Cook until light brown. Scoop the pancakes with a flat spatula from the pan to the serving plate.
Repeat the above step for the rest of the batter. Dust the pancakes with powdered sugar or drizzle maple syrup and serve immediately.

Notes

Unsweetened vanilla almond milk can be used in this recipe.
These pancakes can be refrigerated in an air tight container for 2-3 days. However, tastes best when served immediately.
This recipe makes 8 pancakes and the serving size is 2 pancakes per person.

Nutrition