Healthy Apple Pancakes

Tagged in: Recipes
Healthy Apple Pancakes

On a chilly fall morning, there's nothing better than healthy apple cinnamon oat pancakes topped with a delicious, homemade topping. Full of fresh apples, whole grain oats and warm cinnamon, these Healthy Apple Pancakes are simply delicious and so easy to make: Just mix up the ingredients, slice some apples, pour on a hot griddle and serve up with a delicious topping. Enjoy!


We love these topped with pure maple syrup, but you know we can’t resist making a homemade topping in our Good Clean Kitchen. Here are a few of our favorites to try!

For an apple + almond variety, top your pancakes with scrumptious and protein packed almond butter drizzle.

How to make:

In a small bowl whisk together 1/4 cup warm water, 1/4 almond butter, 2 tablespoons maple (more or less to desired sweetness), a pinch of sea salt and a dash of vanilla extract. Drizzle over your pancakes in place of maple syrup.

For a cinnamon apple topping here’s what you’ll need:

1/2 tbsp vegan butter, oil or 1/4 cup of water, 1 apple, sliced (peeling is optional) + 1/8 tsp cinnamon

Heat the butter/oil/water in a skillet over medium heat. Add the apple and cook for about 5 minutes, stirring frequently. Mix in the cinnamon and cook for another minute. Serve over your pancakes!

For a decadent dessert like pancake:

Top your pancake with fluffy creamy maple coconut whip. How to make:

In a high speed blender combine 1 can of coconut cream (do not use the liquid), 3 tablespoons of maple syrup (more or less to desired sweetness) a teaspoon of cinnamon and a teaspoon of vanilla extract or real vanilla beans. Blend from low to 8 for 8 seconds, do not over blend. Add a dollop on top of your pancakes and devour ; )

If you want to jazz things up a bit here are a few additional ideas for toppings:

Warmed berries – just heat some frozen berries in a sauce pan until warm and juicy, and pour those on top.
Dairy free vanilla yogurt – this adds a nice creamy element to your stack of pancakes.
Apple butter – get even more apple flavor in there by slathering on a few tablespoons of homemade or store-bought apple butter.


1 1/2 cups spelt flour or Bob’s Red Mill gluten-free baking flour
2 tablespoons coconut sugar
2 heaping teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon allspice (a pinch of nutmeg, ginger or cardamom works here too!)
1/4 teaspoon Himalayan sea salt
1 1/4 cups oat or almond milk (more or less for desired thickness)
1/2 cup organic unsweetened applesauce
1 teaspoon vanilla extract
1 tablespoon coconut oil
1 teaspoon apple cider vinegar (or lemon juice)
1 -2 apple: we prefer fuji or honey crisp, but any varietal you love will work.


1.Combine your nut milk and vinegar (or lemon juice) and set aside to create a buttermilk (this will only take a minute)

2. We like to use a large skillet or griddle. To prepare, heat pan over medium heat until it sizzles when you test with a drop of water.

3. To prep pancakes: First mix all of your dry ingredients. In a mixing bowl, combine flour, sugar, baking powder, cinnamon, ginger and salt, and mix well with a whisk. Next, add in the applesauce, non-dairy milk and vanilla extract, mix until just combined. Your mixture will expand with the use of baking powder.

4. Cut apples into thin slices about 1/4 inch thick at most.

5. Place about 1 teaspoon of coconut oil on the skillet and spread evenly over the cooking area. Place 2 to 4 apple slices on griddle, side by side, where pancake batter is going to cook. Using a 1/4 cup measuring cup, scoop batter and place on top of apple slices. Cook until bubbles form on the top and edges start to look golden, about ~3 minutes per side. Flip pancakes, cook another 2 – 3 minutes. Sprinkle with a touch of additional coconut sugar and or cinnamon. Repeat process until batter is all used.

6. Store finished pancakes on a warm plate in the oven (at about 200 degrees) until all are ready to serve.

7. Serve with pure maple syrup, a few fresh apple slices or any of our favorite toppings listed above.

Pro Tip:

Batch Cook and freeze any leftovers for up to 2 months. To later enjoy simply reheat in the oven at 350 degrees for 10 minutes, or warm in the microwave for 1 – 2 minutes. (Fun for school lunches!)

Can you use a box mix to make these?

Sure! If you’d rather use a boxed pancake mix, prepare the batter according to directions (using dairy-free milk) and then just add in the spices, applesauce and sliced apple called for in this recipe. Easy peasy.