The BEST Apple Cinnamon Pancakes
Apple Cinnamon Pancakes filled with freshly grated apple and warm cinnamon, and topped with caramelized apples and maple cream cheese glaze — the ultimate fall breakfast! They are a delicious treat that tastes like an apple-filled cinnamon roll in pancake form! (This recipe is completely gluten-free and vegan!)
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Servings: 7 pancakes
Calories: 255kcal
Ingredients
- 1 1/2 cup Non-Dairy Milk of choice (or regular dairy milk of choice)
- 1 1/2 cup Gluten-Free All Purpose Flour (I use Bob's Red Mill GF 1:1 Flour) (or use regular all purpose flour if not sensitive to gluten)
- 1 Flax Egg (1 tbsp ground flax seed + 2 tbsp water)
- 1 tsp Cinnamon
- 1 1/2 tbsp Brown Sugar (or coconut sugar)
- 1 Large apple, peeled and grated
- 1 tsp Baking Powder
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Sea Salt
Caramelized Apples
- 1 Large Honeycrisp or Granny Smith Apple (or 2 small apples)
- 3 tbsp Water, divided
- 2 tbsp Brown Sugar (or coconut sugar)
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
Maple Cream Cheese Glaze
- 4 oz Cream Cheese, at room temperature (Vegan or Regular)
- 3 tbsp Pure Maple Syrup
- 1 tsp Lemon Juice
- 1/4 tsp Pure Vanilla Extract
Instructions
- Combine the ingredients for the flax egg in a small bowl. Set aside to thicken, about 5 minutes.
- In a large bowl, combine the dry ingredients and whisk together, eliminating any large clumps.
- Peel and grate the apple. Then, add the shredded apple to the dry mixture. Pour in the non-dairy milk and vanilla extract. Stir until fully combined.
- Over medium-low heat, add ~1/2 tsp of vegan butter or cooking spray to a nonstick skillet or griddle. Pour approximately 1/4 cup of the batter onto the pan for each pancake. When bubbles begin to rise in the pancakes and the bottom is golden, flip with a spatula and cook until golden (approximately 1-2 minutes on each side).
- Serve, or place on an ovenproof plate in a 200F° oven for up to 15 minutes to keep warm.
TO MAKE THE CARAMELIZED APPLES
- Cut the apple into thin slices. (no need to peel)
- In a small pan over medium heat, add the sliced apples and 2 tablespoons of water. Then, cover the pan and allow the water to come to a boil, stirring occasionally. Leave the mixture covered with a low boil for about 3-5 minutes to soften the apples.
- Uncover the pan, and allow the water to evaporate. Then, add the brown sugar, cinnamon, ginger, and 1 tablespoon of water.
- Combine the ingredients and cook over medium heat for an additional 2 minutes until the sugar begins to caramelize and the apples are crisp-tender.
TO MAKE THE MAPLE CREAM CHEESE GLAZE
- In a small bowl, combine the cream cheese, maple syrup, vanilla extract, and lemon juice. Whisk the ingredients until smooth.
Notes
Tips:
- The best Gluten-Free flour for this recipe is Bob's Red Mills All Purpose Gluten Free Flour 1:1
- Store any leftover pancakes without any toppings in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1g | Calories: 255kcal | Carbohydrates: 45.3g | Protein: 4.7g | Fat: 7.9g | Saturated Fat: 3.6g | Cholesterol: 18mg | Sodium: 148mg | Potassium: 221mg | Fiber: 5.8g | Sugar: 21.1g | Calcium: 63mg | Iron: 1mg