Best 5 Vegan Whole Wheat Apple Pancakes Recipes

VEGAN APPLE PANCAKES

Steps:

• Combine applesauce, soy milk and oil into a wet mixture.
• Whisk together flour, sugar, baking powder and cinnamon to make a dry mix.
• Combine wet and dry mixture into a smooth, slightly thick batter.
• Preheat a slightly greased non-stick pancake pan or griddle on medium heat.
• Spoon or pour batter into the hot pan to form circles. Use about 1/4 cup (4 tablespoons) of batter per pancake. Top each circle with apple slices.
• When small bubbles appear on the top of the pancakes and their base is golden brown (this takes around 2 minutes), carefully flip the pancakes over. Cook for another two minutes.
• Take the pancakes out of the pan to stack them or serve immediately. Top with extra applesauce, maple syrup, fresh berries or dark chocolate. The apple pancakes are best served while still warm.

THE FLUFFIEST VEGAN PANCAKES RECIPE BY TASTY

Steps:

• In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
• In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
• Pour the liquid mixture into the dry mixture and whisk until smooth.
• Let batter rest for 5 minutes.
• Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
• When the top begins to bubble, flip the pancake and cook until golden.
• Serve warm with maple syrup.
• Enjoy!

WHOLE-WHEAT APPLE PANCAKES

Steps:

• Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.
• In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.
• Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.
• Place 2 pancakes on each plate. Drizzle with the syrup.
• Recipe adapted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley)

VEGAN APPLE WHOLE WHEAT PANCAKES

Steps:

• Combine dry ingredients.
• Add wet ingredients and mix well. If your milk is cold, mix your coconut oil in with the dry ingredients first so it doesn't clump up on you.
• You can cook them just like this, or let soak overnight to reduce the phytic acid content of the flour.

VEGAN WHOLE WHEAT PANCAKES

Steps:

• Mix water and flaxseed meal together in a small bowl. Place in the refrigerator for 15 minutes.
• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
• Combine 3/4 cup plus 2 tablespoons almond milk, coconut oil, and flaxseed mixture in a bowl. Add flour mixture and whisk until smooth.
• Heat a griddle to medium-low heat and coat with cooking spray. Working in batches if necessary, add 1/4 cup batter to the hot griddle for each pancake and smooth to desired thickness. Cook until bubbles form, 3 to 4 minutes. Flip, and cook until golden brown, 2 to 3 more minutes.