Apple Pie Pancakes

Hey guys! Unfortunately summer, my favorite season, is coming to an end and fall (AKA school) is just around the corner, literally. So what better way to welcome the new fall season and upcoming National Apple Month, it being October, than to give you all a recipe that screams fall and is a perfect way to use up all those apples you’ll soon be picking. This recipe for Apple Pie Pancakes will make your mouth water and tastes so much like the real deal you won’t even know the difference. These are perfect for a casual family Sunday brunch or for a quick weekday morning and are the perfect way to dress up fruit for those picky eaters. These pancakes may look sinful, but are vegan and totally good for you with the added fruit, fiber filled oats, and natural sweetness. Just remember to whip up these pancakes the next time you’re craving a big, fat slice of apple pie. Also, don’t forget to check out my instagram @bakingwithbri for my daily eats and updates on what must-stops food-wise there are on my part of the world. There are exciting things coming and I’d love nothing more than for you all to join me on my journey.

Happy and healthy eating,




  • 8 mini pancakes


  • 1 medium sized apple, best to get a firm variety such as pink lady
  • 1 tbsp. coconut oil or smart balance
  • 1 tsp agave nectar or honey
  • 1 tbsp. lemon juice
  • ½ cup of whole wheat flour
  • ½ cup rolled oats
  • ¾ cup unsweetened almond milk
  • ½ cup applesauce
  • 1 tsp and ½ tsp cinnamon
  • ½ tsp vanilla
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup raisins, optional


  • Chop apple into chunks and put in a small saucepan over medium heat. Add in coconut oil, agave nectar, lemon juice, and ½ tsp of cinnamon. Stir until apple chunks are coated and let cook until tender and caramelized, about 10 minutes.
  • In a medium sized bowl combine flour, oats, baking powder, salt, and 1 tsp of cinnamon. Make a well in the center of the bowl and slowly pour in almond milk. Whisk until combined, it’s okay if it’s lumpy. Next add in the applesauce and vanilla and whisk until just combined.
  • Once the apples have softened and have slightly cooled fold them into pancake batter. At this point you can also fold in raisins if desired.
  • Heat up a large skillet over medium low heat and spray with nonstick cooking spray. Once the pan has heated up, drop ¼ cup of batter onto pan and let cook for about 2-3 minutes per side or until golden brown. They’re best served warm with a drizzle of honey on top.

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