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Oh how I love these German Apple Cinnamon Pancakes. They make such an amazing breakfast or dessert, the recipe is completely vegan and super easy!
Why this recipe works
I’ve been making these German Apple Pancakes for years and they’re always a real winner. I love making them for breakfast on the weekends, and they’re great for brunch too.
German apple fritters are basically very flat pancakes topped with apple slices and cinnamon. So easy and delicious!
Traditional recipes call for eggs and milk, but it’s so easy to make a vegan version. Instead, use only plant-based milks (my favorite for this recipe is oat milk). Ground flaxseed is an excellent and very cheap egg substitute. You don’t even have to soak them in water before adding them to the batter as it provides enough liquid for them.
The secret ingredient in this recipe is sparkling water. Makes pancakes super light and fluffy. I didn’t want them to be too sweet, so I just added a little coconut sugar, but you can of course add more sugar if you want. The vanilla extract also goes perfectly with the cinnamon flavor and is a must in this recipe.
For a seriously decadent dessert, you could also serve apple pancakes with vegan vanilla ice cream and coconut whipped cream. Great yum!
What goes into this recipe
- Flour – all-purpose flour or spelled flour
- Vegetable milk – unsweetened oat, almond or soy milk
- sparkling water
- Baking powder
- Lemon juice – use fresh lemon juice. Adds some flavor.
- Coconut Oil Melted
- Natural vanilla extract
- Brown sugar or coconut sugar – pancakes are not overly sweet. I like to garnish them with a little icing sugar before serving. Add more sugar if you like.
- Ground flax seeds – serve as an egg substitute in this recipe. No need to soak them, just add them directly to the dough. Be sure to use ground flaxseed. The recipe doesn’t work with whole flaxseed.
- A pinch of salt – enhances the flavour.
How to make this recipe
1. Pass: Melt the coconut oil in a small saucepan on the stovetop or in the microwave.
2. Pass: Combine the dry ingredients in a medium sized bowl. Add the sparkling water, non-dairy milk, coconut oil, lemon juice and vanilla extract.
3. Pass: Mix the batter well with a whisk until no lumps remain.
4. Pass: Heat some coconut oil in a large nonstick skillet (it should be only lightly oiled) and add about 1/4 to 1/2 cup for each pancake depending on the size of the skillet. Cook one pancake at a time over medium heat. Stir quickly with a spatula, so that the batter covers the entire bottom of the pan.
5. Pass: Add the apple slices on top and press them gently into the batter.
6. Pass: It is important not to turn the pancakes too early. Wait until the top begins to bubble and the edges begin to brown and crisp. Place a plate on top of the pan and turn it 180 degrees, so the pancake falls onto the plate. Then carefully let it slide into the pan with the other side up. Sprinkle with a little icing sugar and cinnamon before serving.
Notes on the recipe
- It is very important to use a non-stick pan for apple pancakes. That way they won’t stick to the pan.
- I find apple pancakes fall apart relatively easily when flipped, so I highly recommend using a plate to flip them. This is a very simple and effective way to transform them.
- Don’t use too much oil. The pan should only be lightly oiled. I recommend using coconut oil.
Frequent questions
How long do pancakes last?
Stored in an airtight container in the refrigerator, pancakes will last up to 2-3 days.
Can I freeze them?
Yes, they freeze very well. Let them cool completely after cooking. Then place all of your pancakes on a baking sheet (they shouldn’t be touching) and put them in the freezer for about 30-40 minutes.
Once frozen, you can place them in resealable bags or freezable containers. That way they won’t stick together and you can take them off one at a time.
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Theirs
German Apple Pancakes
These German Apple Cinnamon Pancakes are such a great breakfast or dessert, the recipe is completely vegan and super easy!
Press Pin Evaluate
Portions: 7 pancakes
Calories: 215kcal
Instructions
-
Melt the coconut oil in a small saucepan on the stove or in the microwave.
-
Combine the dry ingredients in a medium sized bowl. Add the sparkling water, non-dairy milk, coconut oil, lemon juice and vanilla extract.
-
Mix the dough well with a whisk until there are no more lumps.
-
Heat some coconut oil in a large nonstick skillet (it should be only lightly oiled) and add about 1/4 to 1/2 cup for each pancake depending on the size of the skillet. Cook one pancake at a time over medium heat. Stir quickly with a spatula, so that the batter covers the entire bottom of the pan.
-
Add the apple slices on top and press them gently into the batter.
-
It’s important not to turn the pancakes too early. Wait until the top begins to bubble and the edges begin to brown and crisp. Place a plate on top of the pan and turn it 180 degrees, so the pancake falls onto the plate. Then carefully let it slide into the pan with the other side up.
-
Sprinkle with a little icing sugar and cinnamon before serving.
Notes
- It is very important to use a non-stick pan for apple pancakes. That way they won’t stick to the pan.
- I find apple pancakes fall apart relatively easily when flipped, so I highly recommend using a plate to flip them. This is a very simple and effective way to transform them.
- Don’t use too much oil. The pan should only be lightly oiled. I recommend using coconut oil.
Nutrition
Calories: 215kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated fats: 4g | Sodium: 62mg | Potassium: 214mg | Fiber: 2g | Sugar: 5g | Vitamin A: 299UI | C vitamin: 6mg | Soccer: 147mg | Iron: 2mg
