Vegan Apple Pancakes

No eggs, no dairy!
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This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet.  She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet.  When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories! 


Dry Ingredients:

  • 2 cups oat flour
  • 1/2 cup rolled oats
  • 1 1/2 Tablespoons ground cinnamon
  • 2 Tablespoons coconut sugar
  • 1/2 Teaspoon salt
  • 2 1/2 Tablespoons baking powder

Wet Ingredients:

  • 1/2 cup applesauce
  • 2 cups Unsweetened Almond
  • 2 egg replacers or flax eggs
  • 2 Teaspoons vanilla

Other Ingredients:

  • 1 cup cubed apple
  • 2 Tablespoons melted coconut oil
  • oil for pan (avocado or coconut)


Combine dry ingredients and mix together in medium bowl. Combine wet ingredients in bowl. Pour wet ingredients into dry ingredients and mix well. Gently mix in apples. Allow mixture to sit 3-5 minutes, it will thicken slightly.
In the meantime, bring a cast iron skillet to medium heat and add enough oil to just cover the pan so it doesn’t dry out. Once pan is hot and ready, use a 1/2 cup to scoop out the pancake mix and pour into middle of the pan. Use the measure cup or the back of a spoon to flatten the mixture and make it into a round pancake.
Let cook 2-3 minutes per side or until the edges start to bubble slightly (if you don’t flatten them as much you might want to cook closer to 3-4 minutes per side).
Serve immediately with real maple syrup and additional ground cinnamon on top.