Spiced Apple Pie Pancakes (Dairy-Free)
Servings 0
Dairy-free "buttermilk" pancakes filled with freshly grated apple, apple pie spices, and sweetened with a touch of maple syrup.
Ingredients
- 1 Cup Non-Dairy Milk, Coconut, Almond, or Oat
- 2 Tsp Apple Cider Vinegar
- 1 Cup Grated or Finely Chopped Apples
- 1 Cup Flour
- 2½ Tsp Ground Cinnamon, Divided
- 1 Tsp Baking Powder
- ½ Tsp Ground Nutmeg
- ½ Tsp Ground Allspice
- ¼ Tsp Salt
- 1 Large Egg, At room temperature
- 2 Tbsp Melted Coconut Oil
- 4 Tbsp Maple Syrup
- 1 Tsp Vanilla
Instructions
- In a small bowl or liquid measuring cup, combine the milk and 2 tsp of apple cider vinegar. Let this rest of 10 minutes. This creates a dairy-free "buttermilk" to be used for the pancakes.
- While the milk is resting, peel and grate your apples, then mix them with ½ tsp of the cinnamon.
- In a separate, small bowl, whisk together the flour, cinnamon, baking powder, nutmeg, allspice, and salt. Set this aside to start.
- In another bowl, whisk together the egg, coconut oil, maple syrup, and vanilla. Then slowly add in the milk mixture, whisking continuously to combine.
- Next, add the flour mixture. Whisk it into the wet ingredients until just combined and you no longer see streaks of white. Any more, and you'll end up with tough pancakes.
- Carefully fold in the grated or finely chopped apples.
- Heat a nonstick skillet or pancake griddle on medium heat. To test if it's ready, add a drop of water to the skillet. If it sizzles and evaporates, then your pan is hot enough!
- Grease the skillet or griddle with nonstick spray, and then scoop out ¼ cup portions of the batter. Cook on one side until you start seeing bubbles, then flip and cook for another 45 seconds-1 minute (or as long as needed to be cooked through).
- Serve with maple syrup or honey and enjoy!
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