Pancakes for breakfast are always a good idea. Especially when they are easy to make, tasty, and nutritious. These apple cinnamon pancakes check all the boxes. All you need is a blender! You toss in all ingredients, pulse until you have a smooth batter, and you are ready to go. Doesn’t that sound like the perfect no-fuss breakfast?
From a nutrition standpoint, these apple cinnamon pancakes are what I consider a nourishing breakfast:
- They are sweetened exclusively with (sugar-free) applesauce. I added one tablespoon of natural sweetener, but if you want to reduce sugar to the minimum, you can easily skip that.
- Instead of (wheat) flour, I used oats to make these pancakes a great gluten-free breakfast.
- The pancakes are dairy-free for those of you who want to avoid milk products (as you might have read here, I try to avoid it wherever I can)
And, last but not least, these apple cinnamon pancakes are delicious. While the pancakes themselves are not overly sweet, the cinnamon-roasted apples bring a lot of sweetness and flavor. I also added raisins for some more sweetness. But because I understand that lots of people don’t like them (why?), you can omit them or substitute with dried cranberries or a tablespoon of maple syrup.
I am a big breakfast lover, but I usually turn to savory breakfasts to avoid starting my day on a sugar high. That’s why I typically pass on pancakes. But these pancakes changed my mind and will become a staple in my breakfast routine.
These apple cinnamon pancakes are perfect if you have little time but still want to enjoy an exciting breakfast. Do you love breakfast as much as I do, then check out the recipes for those sugar-free coconut pancakes, this acai berry chia pudding, or this carrot cake porridge.
Happy Baking!
Love,
Marion
Apple Cinnamon Pancakes
Ingredients
- For the topping:
- 2 medium-sized apples, cored and cut into thumb-sized pieces
- 1 teaspoon cinnamon
- Raisins or dried cranberries (optional)
- 1 tablespoon maple syrup, or another sweetener of your choice (optional)
- For the pancakes:
- 60ml (1/4 cup) plant-based milk (I used oat milk)
- 180g (3/4 cup) unsweetened apple sauce
- 2 organic free-range eggs
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (or another sweetener of your choice)
- 150g (1 1/2 cups) oats, gluten-free if desired
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Coconut oil, for cooking
- Pecans or other nuts, for decoration
- Almond butter, for decoration (optional)
Directions
- Step 1 In a medium saucepan, heat one teaspoon of coconut oil. Add apples, cinnamon, raisins/cranberries, and maple syrup, if using. Cook on medium heat with the lid on until the apples are tender.
- Step 2 In the meantime, place milk, apple sauce, eggs, vanilla extract, maple syrup, oats, baking powder, cinnamon, and salt into a blender or food processor. Pulse until a smooth batter forms.
- Step 3 Coat a large frying pan with coconut oil and place over medium-low heat. Add 1-2 tablespoons of the batter for each pancake and cook for 2-3 minutes on each side.
- Step 4 To keep them warm, place pancakes on a plate and transfer it to a warm oven. Repeat with the remaining batter.
- Step 5 Serve with cinnamon-roasted apples, chopped pecans, and almond butter (optional).
