My family has always been a big fan of apple pie, so I thought I would try something new to mix it up. I created these apple pie pancakes as a delicious twist on the classic dessert. I love how the combination of sweet apples and cinnamon complements the light and fluffy pancakes. Not to mention, these pancakes are gluten-free and contain no refined sugar. They make the perfect breakfast treat for any day of the week.
I remember when I first made these pancakes for my family. I was nervous that they wouldn’t like them, but they devoured them in minutes. Now, they’re a family favorite and I make them every Sunday morning. They’re so easy to make, and the smell of warm apples and cinnamon fills my kitchen as they cook. It’s always a special moment for me, knowing that I’m bringing my family together with something I’ve created.
- For a vegan version, replace the eggs with 1/4 cup mashed banana or applesauce.
- For a sweeter version, add an extra tablespoon of maple syrup or a few tablespoons of coconut sugar.
- For a crunchy texture, add 1/4 cup of chopped pecans or walnuts.
- For a gluten-free version, use gluten-free all-purpose flour instead of regular all-purpose flour.
The Best Classic Apple Pie Pancakes
- large bowl, measuring cups and spoons, griddle or non-stick pan, spatula
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 0.25 teaspoon sea salt
- 0.25 teaspoon nutmeg
- 1 cup almond milk
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 0.5 cup apples, diced
- In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg.
- In a separate bowl, whisk together the almond milk, maple syrup, coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk until just combined.
- Fold in the diced apples.
- Heat a non-stick pan or griddle over medium-high heat and grease with coconut oil.
- Pour 1/4 cup of batter onto the griddle and cook until bubbles appear on the surface, about 2 minutes.
- Flip the pancake and cook until golden brown, about 1-2 minutes, then transfer to a plate.
- Repeat with the remaining batter.
- Serve the pancakes warm with a sprinkle of cinnamon and a drizzle of maple syrup.