vegan apple almond pancakes with apple maple syrup
These Vegan Apple Almond Pancakes are delicious, fluffy, and so easy to make! Almond flour and vanilla bean paste in the batter makes these extra special. They're topped with apple-infused maple syrup for a scrumptious breakfast!
Servings: 20
Ingredients
- 1 ½ cups nondairy milk I used cashew
- 2 teaspoon apple cider vinegar
- 1 cup Bob's Red Mill all purpose flour
- ¾ cup Bob's Red Mill almond flour
- 2 tablespoon Bob's Red Mill granulated sugar
- 1 teaspoon baking powder
- ¼ cup aquafaba chickpea brine
- ½ teaspoon Taylor & Colledge vanilla paste
- ¾ cup diced apples peeled or unpeeled, whatever you prefer
- ½ teaspoon apple pie spice
- *for the topping*
- 1 apple diced small (about ½ cup)
- 1 cup pure maple syrup
Instructions
- First, prepare the apple maple syrup. In a small nonstick pot, combine the diced apple and maple syrup. Heat over medium-low heat and cook, stirring occasionally, until the apples are cooked and soft, and the maple syrup has slightly thickened. Set aside.
- To make the pancakes, first mix the nondairy milk and ACV in a small cup. Set aside for a few minutes to make "buttermilk."
- Meanwhile, whisk together the flour, almond flour, sugar, and baking powder in a large bowl.
- Add in the aquafaba, vanilla paste, apple pie spice, and the milk + vinegar mixture.
- Toss in the diced apple, and mix until just combined.
- Cook pancakes on a griddle or large pan heated on medium and greased with vegan butter or oil.
- Serve immediately with the apple maple syrup topping!