Vegan Apple Cinnamon Pancakes

pancakes on a plate with berries

För recept på svenska, klicka här: Veganska amerikanska pannkakor

Pancakes, you guys. In a typical Swedish fashion, I (Sophia) grew up with “pancakes” and “American pancakes”. The former: thin, crepe like things eaten with jam and whipped cream (very often served as lunch on Sundays). The latter: fluffy rounds topped with maple syrup (served on very special occasions only, perhaps if we had guests staying with us and we wanted to serve up a fun brunch-esque breakfast). Mike, on the other hand, obviously think of the fluffy business as standard pancakes (or at least up until he met me and eventually also moved to Sweden), whereas the thin version is similar to the “crepes” his Austrian grandmother would make. It’s fun, isn’t it, to think about cultural differences and find what you like best and want to make your own tradition?

Thin pancakes make up our joint go-to nowadays, and while we don’t have them for lunch every Sunday, we do eat them fairly often. American style pancakes, however, mark more of a special occasion. Mike has been recipe testing for weeks (which means we’ve been eating lots of pancakes!) to find the perfect vegan version and it looks like we’re finally here, with the outcome below, ready for you to give a try! The apple sauce works as egg replacement, as it holds the batter together and adds moisture. Good luck!

PS. If you’re more in the mood for waffles, we suggest you check out these Crispy Vegan Oat Waffles.

Makes 8-10 small pancakes

Ingredients

1 dl all purpose flour
1 dl graham or whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 dl applesauce
2 dl water
Neutral oil or vegan butter for cooking
Maple syrup, berries or jam for serving

Instructions

  1. Mix all the dry ingredients together in a large bowl. Add in the apple sauce and water, and stir to combine. Stir only until everything comes together and there are no large clumps – over stirring will cause the pancakes to be denser and chewier than desired. Let the mixture rest for 10 minutes.
  2. Heat a cast iron or nonstick skillet over medium heat. Add a splash of oil or a bit of butter to the pan to coat. Pour out 1/2 dl of the batter into the pan (per pancake). Let cook for 1 1/2 to 2 minutes per side or until the pancakes are golden brown. Serve immediately or place in a warm oven. Top with maple syrup, berries or jam.

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– Sophia & Michael


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