Recipe: Apple Pie Pancakes Made with New Jersey Apples

by Lynda
apple pie pancakes

This classic fall dessert will make a welcome appearance for breakfast. Warm gooey apples over a hot stack of oatmeal pancakes are sure to please. Invite friends over for brunch and celebrate the season in style, making your home smell cinnamon sugar sweet. Here’s how to make apple pie pancakes.

Adapted from Isa Chandra

Serves 4 (makes 12 four-inch pancakes)

Time: 30 minutes

For Apple Topping:

• 4 apples, peeled, diced into 1/2 inch pieces

• 1/2 teaspoon ground cinnamon

• 1 tablespoon cornstarch or arrowroot

• 1-2 tablespoons pure maple syrup

• 1 cup apple juice

For Pancakes:

• 1 cup unsweetened almond milk (or preferred non-dairy milk)

• 2 teaspoons apple cider vinegar

• 2 tablespoons ground flax seeds

• 1 1/4 cups oat flour

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg (optional)

• 1/2 teaspoon salt

• 2 tablespoons applesauce

• 2/3 cup apple juice

• 1 teaspoon vanilla extract

• 1 tablespoon pure maple syrup

Prepare the Topping

Toss all topping ingredients in a medium (4 quarts) pot, sprinkle on the cinnamon. Mix it up so that the cornstarch dissolves. Cover pot and bring to a boil, keeping a close eye. Once boiling, lower heat to a simmer and cook for 20 more minutes, stirring occasionally. Once apples are nice and tender, smash a few of them to thicken sauce. Remove from heat and keep covered until ready to serve.

Prepare the Apple Pie Pancakes

1. Pour almond milk into a measuring cup. Mix in apple cider vinegar and ground flax seeds with a fork. Set aside; mixture will thicken.

2. Meanwhile, in a large mixing bowl, sift together flours, baking powder, spices and salt. Create a well in the center and add the milk mixture and the applesauce, apple juice, vanilla and maple syrup. Use a fork to mix until relatively smooth, a few lumps are okay. Let the batter rest (if you have time 5-10 minutes) and preheat a large, non-stick or cast iron pan over medium heat.

3. When pan is hot, spray with a thin layer of cooking spray and pour about 1/4 cup measure of batter and form pancakes.

4. The pancake should start to form little air bubbles, but not as much as pancakes with oil do, so don’t worry if they don’t bubble too much. Cook until the edges are dry and the tops of the pancakes are only slightly wet, about 2 to 3 minutes, then flip and cook for 1-2 minutes more.

5. Keep warm on a plate covered with tin foil or in a low oven until all pancakes are ready to serve.

6. Serve hot with apple topping, maple syrup and enjoy!

Get a copy of “Lynda’s Healing Kitchen: Life Lessons, Love and Recipes” on Amazon.

About the Author/s

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Passionate Nutrition Counselor and Holistic Health Coach, Healthy real-food Chef, aspiring vegan and writer and founder of the blog Healthy Hoboken Girl. Serving my community to eat more plants. move their body and live their best life.

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