These Apple Pancakes are the perfect fall breakfast. They are made with shredded apples and sweetened with a little bit of coconut sugar. We love to double the batch and freeze half for later.
Love these apple pancakes? Check out more of our favorite healthy pancake recipes!
When it comes to produce, it seems like we always have leftover apples. Don’t let your apples go to waste, you can use them in this pancake recipe! These apple pancakes are made with grated honey crisp apples (or any apples you have on hand) for the perfect amount of apple sweetness.
These apple pancakes are made with simple, whole ingredients. We use all-purpose flour to keep them light and fluffy, grated apples to add sweetness and moisture and sweeten them with coconut sugar instead of refined sugar.
Any kind of apple will work for these apple pancakes, but remember, the sweeter your apple, the sweeter your pancake will be. If you’re more of a sour apple kind of person, go for the granny smith.
No need to remove the skin from your apple. By leaving the skin on, you’re actually infusing your pancakes with even more nutrients.
Flour: the all-purpose flour can be replaced with white whole wheat flour.
Coconut oil: option to use vegetable oil or melted butter instead. You can even try omitting it altogether!
Coconut sugar: option to omit or use light brown sugar instead.
Eggs: we haven’t tested this recipe sans eggs, but you can try using flax eggs instead. Just make sure to cook the pancakes low and slow if you do this.
FAQS
How do you grate apple?
The grated apple is really what makes this recipe shine. We actually used a cheese grater for this and it worked great!
Most cheese graters have multiple-size grates and we recommend using a larger grate so you can really taste the apple with every bite!
What should I top my pancakes with?
We recommend topping these pancakes with nut butter, chopped nuts, and bananas.
Can I use apple sauce instead of shredded apple?
You can use apple sauce in place of shredded apples, but you may need less almond milk because the apple sauce has more liquid than shredded apple. Add the apple sauce before the almond milk and then add 1/4 cup of almond milk to the batter until it reaches a pancake
CHeck it out!
6 Healthy Pancakes – 1 Base Batter
Want more healthy pancake recipes? Check out our go-to base healthy pancake batter with 6 different pancake flavor combos!
- Peanut Butter Pancakes
- Scallion Potato Pancakes
- Apple Cinnamon Pancakes
- Pumpkin Pancakes
- Lemon Ricotta Pancakes
- Chocolate Chocolate Chip
Allow the pancakes to cool completely at room temperature. This prevents condensation from forming inside the storage container or bag. Transfer the stacked pancakes into an airtight container or sealable plastic bag.
Store the pancakes in the refrigerator. They should last for up to 2-3 days.
Just like refrigerating, let the pancakes cool completely before freezing. For easier access later, you can first freeze the pancakes in a single layer on a baking sheet until they are solid, usually a few hours. This step prevents the pancakes from sticking together in the freezer.
Transfer the pancakes to freezer bags or airtight containers suitable for freezing. Store in the freezer. Apple pancakes can be frozen for up to 2 months without significant loss of quality.
Serve these pancakes with fruit salad and top them with your favorite toppings. We highly suggest serving them topped with nut butter, chopped walnuts, or sliced apples and bananas.
PrintDry
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 cups large grated apple not squeezed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons coconut sugar or brown sugar
Wet
- 2 large eggs
- 1 cup unsweetened, plain almond milk
- 3 tablespoons melted coconut oil
- Place dry ingredients into a medium bowl and whisk to combine.
- Then, in a separate bowl crack 2 eggs and whisk. Add 1 cup almond and whisk to combine.
- Add dry ingredients into wet ingredients and mix making sure all ingredients are combined. Finally, add in melted coconut oil and mix again.
- Next, heat a large skillet over low/medium heat. Spray skillet with non-stick cooking spray.
- Using a 1/3 cup scoop, scoop pancake batter into the skillet. Let the pancake cook for 2-3 minutes on each side, flipping when bubbles start to form in the center of the pancake. when Repeat until all pancake batter is gone.
- Top with your favorite toppings and enjoy!
