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 have been making these German Apple Pancakes for years and they are always a real winner. I love making them for breakfast on the weekends and they are also great for lunch.
German apple pancakes 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 very easy to make a vegan version. Just use plant-based milk (my favorite for this recipe is oat milk). Ground flaxseeds are a great and very cheap egg substitute. You don’t even need to soak them in water before adding them to the batter, as it gives them enough liquid.
The secret ingredient in this recipe is sparkling water. It makes the pancakes very light and fluffy. I didn’t want them to be too sweet, so I added just a little coconut sugar, but you can add more sugar if you want. Vanilla extract also pairs perfectly with the cinnamon flavor and is a must in this recipe.
For a truly decadent dessert, you can also serve the apple pancakes with vegan vanilla ice cream and coconut cream. Great yam!
What is included in this recipe?
- flour – all-purpose flour or spelled flour
- Milk of vegetable origin – unsweetened oat, almond or soy milk
- Sparkling water
- Copper powder
- Lemon juice – Use fresh lemon juice. Add some flair.
- Melted coconut oil
- Natural vanilla extract
- Brown sugar or coconut sugar – the panels are not too sweet. I like to finish them with a little powdered sugar before serving. Add more sugar if you like.
- Ground flax seeds – serve as a substitute for eggs in this recipe. No need to soak them, just add them directly to the dough. Be sure to use ground flaxseed. The recipe does not work with whole flax seeds.
- A pinch of salt – enhances the flavor.
How to make this recipe
1. Step: Melt the coconut oil in a small pot on the stove or in the microwave.
2. Step: Combine the dry ingredients in a medium bowl. Add the sparkling water, plant milk, coconut oil, lemon juice and vanilla extract.
3. Step: Stir the dough well with a mixer until there are no lumps.
4. Step: Heat some coconut oil in a large non-stick pan (only lightly oiled) and add about 1/4 to 1/2 cup for each pancake depending on the size of the pan. Cook one pancake at a time over medium heat. Turn quickly with a spatula, so that the dough covers the entire bottom of the pan.
5. Step: Add the apple slices on top and gently press them into the dough.
6. Step: It is important not to turn the pancakes too soon. Wait until the top starts to bubble and the edges start to brown and crisp. Put a plate on top of the pan and turn it about 180 degrees, so that the panel falls on the plate. Then slide it back into the pan with the other side on top. Sprinkle with a little powdered sugar and cinnamon before serving.
Recipe notes
- It is very important to use a non-stick pan for apple pancakes. This way they won’t stick to the pan.
- I find that apple pancakes break relatively easily when flipped, so I recommend using a plate to flip them. This is a very easy and effective way to convert them.
- Do not use too much oil. The pan should only be lightly oiled. I recommend using coconut oil.
Frequently asked questions
How long do pancakes last?
Stored in an airtight container in the refrigerator, the pancakes last up to 2-3 days.
Can I freeze them?
Yes, they freeze very well. Allow them to cool completely after cooking. Then place all of your pancakes in a pan (they shouldn’t be touching) and put them in the freezer for about 30-40 minutes.
Once frozen, you can put them in resealable bags or freezer containers. This way they won’t stick together and you can remove one at a time.
Related Recipes
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Theirs
German apple pancakes
These German Apple Cinnamon Pancakes make such an amazing breakfast or dessert, the recipe is completely vegan and super easy!
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Rations: 7 pancakes
Calories: 215kcal
Instructions
-
Melt the coconut oil in a small pot on the stove or in the microwave.
-
Combine the dry ingredients in a medium bowl. Add the sparkling water, plant milk, coconut oil, lemon juice and vanilla extract.
-
Stir the dough well with a mixer until there are no lumps.
-
Heat some coconut oil in a large non-stick pan (only lightly oiled) and add 1/4 to 1/2 cup for each pancake, depending on the size of the pan. Cook one pancake at a time over medium heat. Turn quickly with a spatula, so that the dough covers the entire bottom of the pan.
-
Add the apple slices on top and press them gently into the dough.
-
It is important not to turn the pancakes too soon. Wait until the top starts to bubble and the edges start to brown and crisp. Put a plate on top of the pan and turn it about 180 degrees, so that the panel falls on the plate. Then slide it back into the pan with the other side on top.
-
Sprinkle with a little powdered sugar and cinnamon before serving.
notes
- It is very important to use a non-stick pan for apple pancakes. This way they won’t stick to the pan.
- I find that apple pancakes break relatively easily when flipped, so I recommend using a plate to flip them. This is a very easy and effective way to convert them.
- Do not 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 fat: 4g | Sodium: 62mg | Potassium: 214mg | Fiber: 2g | Sugar: 5g | Vitamin A: 299UI | Vitamin C: 6mg | Calcium: 147mg | Iron: 2mg