Apple Pancakes

My weekday breakfast is typically something quick or meal-prepped, like overnight oats. Don’t get me wrong, I love overnight oats. However, by the time Saturday rolls around, I’m ready to whip up something special and nostalgic.

When I was younger, my uncle made pancakes with shredded apple folded into the batter. That was 15 years ago, and I still can’t stop thinking about those pancakes. These days, I’m addicted to protein pancakes so I decided to bring these combinations together.

At the time I created this recipe, I was in the midst of a food elimination diet (story for another time) and avoiding eggs. I tested a lot of pancake recipes using egg replacements, and nothing compared to the combination of baking powder and apple cider vinegar. You can use an egg to replace the apple cider vinegar and part of the baking powder, but it’s not recommended since the apple cider vinegar enhances the flavor in this recipe.

Let me know if you try this recipe. I’m excited to hear your thoughts and favorite toppings!

Print Recipe

Apple Pancakes

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Serves: 1

Prep Time: 5 minutes – Cooking Time: 5 minutes – Total Time: 10 minutes

These vegan & gluten-free apple pancakes are a perfect way to start the day. They’re great plain, or topped with nut butter and maple syrup.

Ingredients

• ¼ cup shredded apple
• ½ tsp apple cider vinegar
• ½ Tbsp (8ml) coconut oil, melted
• ½ - 1 Tbsp (8-16ml) maple syrup or water*
• ½ tsp vanilla
• 1 tsp cinnamon
• Pinch of nutmeg
• ¼ cup (20g) rolled oats, finely ground into flour
• 3 Tbsp (21g) almond flour
• 1 Tbsp (8g) collagen** (I used unflavored Vital Proteins collagen)
• 1 tsp baking powder

Instructions

1

In a medium bowl, squeeze the shredded apple to release the juice. Keep both the juice and shredded apple in this bowl. The juice will help to sweeten the pancakes and keep them moist.

2

To this bowl, add the apple cider vinegar, coconut oil, maple syrup/water, vanilla, and spices.

3

In a separate bowl, mix the oat flour, almond flour, collagen, and baking powder.

4

Add the dry ingredients to the wet, and mix until just combined.

5

Spray/oil a non-stick skillet and place on medium heat.

6

Add about 2 tablespoons of batter per pancake. Cook until slightly browned on the bottom and then flip, about 2-3 minutes per side.

7

Remove from pan and top with desired toppings. My favorites are maple syrup, chopped apples, or a drizzle of warm nut butter.

Nutrition

• 343 Calories
• 31.5g Carbohydrates
• 18.8g Fat
• 16.1g Protein
• 6.6g Saturated fat
• 13.1g Sugar

Notes

* The pancakes will be naturally sweet without the maple syrup, but I recommend using it if you prefer things sweeter.
** If you don’t have collagen, you could sub extra oat/almond flour or protein powder. Depending on the protein powder used, you might need more water.

- The batter will be thick and not as thin as traditional pancakes.
- Nutrition is based on pancakes with the maple syrup.