These fluffy Whole Grain Apple Pancakes use the season’s best apple cider to add extra apple flavor. Dairy free and whole grain, these are more than just your typical sweetened pancake. Drizzled with an apple peanut butter sauce to add a little plant based protein makes them hearty and low in sugar. All the goodness of pancakes with ingredients that will nourish you!
This apple season I am definitely missing my yearly road trip through upstate NY and Vermont. Since we just moved to Arizona I was really worried that there wouldn’t be any apple farms, but there are. And I can definitely count on my local farmers market and Whole Foods to stock some fresh local cider. What a relief! I love drinking a cup of warm cider throughout the fall season.
To make these pancakes dairy free, I’ve used apple cider in place of milk and added ground flax seeds to boost the Omega-3s and act as an egg replacer. A little extra baking powder gives them extra fluff and pumpkin pie spices (make your own here) add seasonal yumminess!
The first step is to slice your apples and start cooking them on your pancake griddle. This is when an apple corer/slicer like this one comes in handy. Unfortunately I have only unpacked boxes of essential kitchen items since we are in a temporary place, and I had to slice my apples with a sharp knife – not ideal, but doable.
While the apples are cooking on one side you can get all the other ingredients mixed together. Then when the apples slightly browning (ready to flip), flip each one and pour ~ 1/3 cup scoop of batter over the top. Cover the entire apple slice and let the batter spill over the edges to completely coat the apple.
Flip when the edges have firmed up and you’ll end up with a fancy whole grain apple pancake with an apple piece in every bite!!
Then comes the real good stuff – the apple peanut sauce! A simple mix of warmed apple cider and peanut butter – just whisk it together and pour over the top. Part of me wanted to just coat the whole pancake and make a sandwich!
Apples may be nature’s most perfect sweetener. It’s time to stock up and make some apple sauce this weekend for me! My maple apple sauce redefines healthy dessert! Check out all my apple recipes here and find fall inspiration from salads to smoothies to cookies!
Hope these Whole Grain Apple Pancakes fill your belly with goodness and start your weekend adventures with a smile! My weekend adventure will be hiking the aspen groves in Lockett’s Meadow here in Flagstaff – enjoying some fall color and blue skies. #GetOutside
- 1 cup fresh apple cider
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract or pumpkin spice extract
- ½ cup all purpose flour
- ½ cup whole grain flour (whole wheat, oat, any combo works)
- 2 Tbs ground flax seeds
- 2 tsp baking powder
- 1 tsp pumpkin spice mix or cinnamon
- ¼ tsp salt
- 2 tbsp sugar
- 1 large apple, sliced into ¼" thick rings, tossed with 2 tsp sugar and ½ tsp cinnamon
- ⅓ cup fresh apple cider, warmed
- ¼ cup peanut butter
- dusting of powdered sugar and/or nuts, to top
- Preheat a large griddle or pan on medium heat. Spray with non-stick cooking spray or a bit of coconut oil.
- Slice the apple into twelve ¼" thick slices using an apple corer or mandoline. A sharp knife will work as well, but is a little more difficult to get perfect slices and thickness.
- Toss the apple slices with sugar and cinnamon.
- Place on hot griddle, well spaced to accommodate the size of the pancakes.
- While the apple slices are cooking on one side, whisk the apple cider, apple cider vinegar and extract together in a medium size bowl.
- Mix the flour, flax seed, sugar, spices, baking powder, and salt together in a large bowl.
- Add the wet ingredients to the dry ingredients. Whisk together until pancake batter is just combined.
- When the apple slices have begun to lightly brown on one side, flip them.
- Then pour ¼ cup (more of less depending on the size of the apple slice) of the pancakes batter over the top of each apple slice, completely coating the slice and extending over the edges.
- Cook on the first side for 2 minutes until several bubbles start to appear at the top of the pancakes and edges are firmed up.
- Flip and cook for another 1-2 minutes on the other side until the apples have a nice brown color. Repeat until you have used all the pancake batter.
- Top with apple-peanut butter sauce. To make this, warm ⅓ cup of cider in a pyrex measuring cup in the microwave. Stir in ¼ cup peanut butter until emulsified, adding more warm cider if necessary. The sauce will firm up a bit as it cools.
- Add a dusting of powdered sugar and optional nuts.