When it comes to breakfast, pancakes hold a special place in our hearts. Here are my vegan apple pancakes with oats and bananas – a delicious, healthy, wholesome twist on the classic breakfast.
Estimated reading time: 4 minutes
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These apple pancakes are not just breakfast; they’re a warm hug on a plate – making them perfect for anyone looking to start their day on a healthy note.
We call them ABC Pancakes. A = Apple. B = Banana. C = Coconut
Why You’ll Love These Pancakes
- Health Benefits: Made with oats, bananas and apples, these pancakes are rich in fibre and nutrients.
- Easy to Make batter that comes together in one bowl, making cleanup a breeze.
- Customizable and catering to various dietary needs like egg-free, dairy-free, and nuts-free.
- Kid-Friendly: They’re so delicious, even the little ones will love them!
Ingredients You’ll Need
- A crisp, sweet, and ripe apple is the key ingredient.
- Overripe banana makes the pancakes moist, fluffy and sweet.
- Coconut milk or any other plant-based milk (almond, soy, oat) to bring the batter together.
- Rolled Oats replace the all-purpose or wheat flour in this pancake recipe. Use gluten-free, if required.
- Ground Flaxseed is the vegan replacement for eggs and enhances the nutritional value of pancakes.
- Brown sugar/maple syrup/agave syrup to sweeten the batter. It is optional as apples and bananas are the natural sweeteners.
- A pinch of salt, cinnamon and green cardamom powder for flavouring.
How To Make Apple Pancakes
Step 1: Prepare the dry ingredients
- In a blender, add rolled oats, flaxseeds, baking powder, baking soda, salt, sugar, cinnamon and cardamom powder.
- Blend to a fine powder consistency.
Step 2: Add ABC
- Now add finely chopped apples, bananas, and coconut milk to the blender.
- Blend one last time to get evenly combined pancake batter.
- Transfer the batter to a bowl.
Step 3: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Add a little coconut oil.
- Once hot, pour about ¼ cup of the pancake batter onto the skillet for each pancake.
- Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Adjust the heat as needed to prevent burning.
Serving Suggestion
Once cooked, stack your pancakes on a plate and top them with caramelised apples, a drizzle of maple syrup, and a sprinkle of cinnamon. If you like a little crunch, add some chopped nuts on top! You can serve them with your favourite nut butter also.
My Tried and True Tips
- Don’t Overmix: Overmixing can lead to dense pancakes. Blend until just combined for fluffiness.
- Adjust Consistency: If the batter seems too thick, add a splash of more plant-based milk. If it’s too thin, add a bit more oat flour.
- Keep Warm: If you’re making a large batch, keep the cooked pancakes warm in a low oven (about 200°F or 95°C) while you finish cooking the rest.
More Healthy Breakfast Recipe
- Overnight Oats
- Savoury Oats Chilla
- Chewy Granola Bars
- Mango Chia Pudding
- Whole Wheat Pancakes
- Mango Oats Smoothie
- Broken Wheat Porridge
- Apple Muffin with Oats
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Vegan Apple Pancake Recipe
Here are my vegan apple pancakes with oats and bananas – a delicious, healthy, wholesome twist on the classic breakfast.
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Servings: 6 pancakes
Calories: 101kcal
- Blender
- cast iron skillet
Ingredients
- ½ Cup rolled oats
- 1 tablespoon Flaxseeds
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon powder
- ¼ teaspoon green cardamom powder
- â…› teaspoon Salt
- 1 medium size apple, peeled and finely chopped
- 1 medium size overripe banana
- â…“ Cup coconut milk
Ingredients For Serving Pancakes:
- Caramelised Apples
- Maple Syrup
- Chopped Nuts
- Nut Butter
Instructions
- In a blender, add rolled oats, flaxseeds, salt, sugar, cinnamon and cardamom powder.
- Blend the flax and oats to a fine powder consistency.
- Now add finely chopped apples, bananas, and coconut milk to the blender.
- Blend one last time to get evenly combined pancake batter. Transfer the batter to a bowl.
- Heat a non-stick skillet or griddle over medium heat. Add a little coconut oil.
- Once hot, pour about ¼ cup of the pancake batter onto the skillet for each pancake.
- Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Adjust the heat as needed to prevent burning.
- Serve apple pancakes warm with caramelised apples, a drizzle of maple syrup, and a sprinkle of cinnamon.
Recipe Notes:
- Use sweet, ripe apples and bananas for this pancake recipe.Â
- If the pancake batter seems way too thick add more coconut milk. It should be spoon-dropping consistency and not runny or way too liquid.Â
- You can replace cinnamon and cardamom with vanilla extract also.Â
Nutrition
Calories: 101kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 52mg | Potassium: 172mg | Fiber: 2g | Sugar: 8g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg
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