Description
Bring warmth and comfort to breakfast with these Vegan Apple Cinnamon Pancakes. They’re soft, fluffy, and topped with a maple-glazed apple compote!
Ingredients
For pancakes
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2 cups Pearl Milling Company original pancake mix (yes it’s vegan) formerly known as Aunt Jemima pancake mix
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1 and 1/4 cups unsweetened soy milk, or any plant based milk
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1/2 cup unsweetened applesauce
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2 tablespoons melted vegan butter (optional)
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1 teaspoon vanilla extract
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1/2 teaspoon cinnamon
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Oil (for cooking them)
Apple compote topping
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3 apples peeled, cored and diced or sliced (I love using mcintosh apples for this)
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3 tablespoons vegan butter
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1 tablespoon brown sugar
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1/2 teaspoon cinnamon
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1/3 cup maple syrup
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1 tablespoon fresh lemon juice
Instructions
- Make apple compote topping: add the apples, butter, sugar and cinnamon to a medium saucepan. Cook over medium heat while stirring, until the apples are nice and tender, about 3 to 5 minutes. Turn down the temperature if needed at any time. Remove from heat stir in the maple syrup and lemon juice. Set sauce aside until needed
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Batter: Add the pancake mix to a large bowl, add in the rest of the ingredients. Stir or whisk until combined. Do not overmix. It's ok if a few small lumps remain. Set aside while you preheat the skillet.
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Cook pancakes: Heat a tablespoon or more of oil in a large non-stick skillet or electric griddle. Using a 1/4 cup measuring cup, pour a heaped amount into the skillet . Repeat until the pan is full. I can fit 3 to 4 at a time in my pan. Cook for a couple minutes on each side until golden brown. If at any time you find the pan too hot, turn down the heat. Repeat until all batter is gone, adding oil as necessary as you go. Keep pancakes warm in a 200° oven until ready to serve.
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Enjoy: Serve the apple topping over warm pancakes and enjoy. Vegan whipped cream and toasted chopped pecans are also lovely additions! Makes approx. 12-14 pancakes. Photos, tips, substitutions and more in above post and notes*
Notes
- Substitutions: If you don't have apple sauce you can sub, mashed banana, vegan yogurt or a couple of flax eggs! And if you're feeling lazy add 1 or 2 diced/shredded apples to the batter and skip the topping or do both! See above post for even more ideas!
- Always Check back of the pancake mix box to make sure ingredients are vegan. It’s the ‘original mix’ not the ‘complete mix’. I'm sure other vegan mixes would also work I am just partial to this one.
- Gluten free apple pancakes: try using a gluten free vegan pancake mix!!
- Apples: I prefer mcintosh apples for this recipe but use your favorite. Granny smith tends to take longer to soften so you might need to add a splash or two of water toward the end.
- Store: Wrap leftover pancakes in foil or an airtight container for up to 5 days stored in the fridge or cool and freeze in a ziploc bag for up to 3 months. The topping will keep for 3-5 days as well and I don't recommend freezing as they tend to turn mushy once defrosted.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Category: Breakfast & Baking
- Method: Stovetop
- Cuisine: American, Canadian
Keywords: vegan apple cinnamon pancakes, apple pancakes,