I apologize for not having updated the blog recently. My parents were here for an all-too-brief visit, so I didn’t have much time for blogging. Though I’m sad to see my parents go, I am happy to get the chance to post the recipes I’ve made recently–before I completely forget them!
For Sunday morning breakfast, I made pancakes with a twist–or, rather, a swirl. This is my standard pancake recipe with chopped walnuts added to the batter and a touch of apple-cinnamon swirled onto the top. This recipe serves only 3 very hungry people, so consider doubling or tripling it if you’re feeding a crowd.
Apple-Cinnamon Swirl Pancakes
Kids find these cinnamon swirl pancakes fun to eat.
Servings 3
Ingredients
Pancake Batter:
- 1 1/4 cups unbleached flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 1/3 cups plant milk soy, almond, or your favorite milk
- 1/2 tablespoon egg replacer powder* mixed with 2 tablespoons water
- 1/4 cup chopped walnuts optional, but good
Cinnamon-Apple Swirl Batter:
- 2 tablespoons prepared batter above
- 2 tablespoons natural apple sauce
- 1 teaspoon cinnamon
Instructions
- In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. Add almond (or soy) milk and egg replacer mixture and stir just until flour is moistened. (For thicker pancakes, use only 1 cup milk.) Let the batter rest for 5 minutes while the skillet heats.
- While the batter is resting, combine all of the "swirl" ingredients, using 2 tablespoons of the prepared batter.
- Heat a non-stick griddle or skillet (sprayed lightly with non-stick spray) over medium heat until a drop of water sizzles. Gently stir the walnuts into the batter. Pour batter by scant 1/4 cupfuls onto hot griddle. Immediately drizzle the cinnamon-apple batter over the top of each pancake in a swirl pattern. Cook until tops are bubbly and bubbles burst; edges will look dry. With a pancake turner, turn and cook until undersides are golden. Place on a warm platter; keep warm.
- Repeat until all batter is used, brushing griddle lightly with canola oil, if necessary, to prevent sticking. Serve pancakes with syrup or other topping as desired.
Notes
*I used Ener-G brand Egg Replacer but you can also use homemade.
Nutrition (1/3 of batter with walnuts): 344 calories, 64 calories from fat, 7.6g total fat, 0mg cholesterol, 948mg sodium, 180.6mg potassium, 61.3g carbohydrates, 3.6g fiber, 12.6g sugar, 8.7g protein.Â
Nutrition Facts
Apple-Cinnamon Swirl Pancakes
Amount Per Serving (1 serving without walnuts)
Calories 280
Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 948mg41%
Carbohydrates 60g20%
Fiber 3g13%
Sugar 12g13%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional info is approximate.
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Check out these other delicious pancakes and waffles:
Golden Spice Pancakes
Gluten-Free Pumpkin Waffles
Fat-Free Pancakes or Waffles
Gary
We made these for company. Delicious!
*ginny
I first made this recipe and was super duper happy! that are delicious. I've been playing around with the recipe, used oat flour once
and that turned out great for GLUTEN-FREE…I now substitute 1/2 cake flour for an even fluffier pancake. Fresh ginger, grated carrot, nuts and cinnamon…my fav flavor combo…ohhh, and with that swirl? mmm muy delicioso! Thank you so much for the recipe!
Judith
Does anyone have the nutrition information to this recipe (preferably w/o walnuts)?
I LOVE it and when shared with my friend who is DEFINITELY not vegan or a super health nut added this to her favorite recipe book 🙂
Here are some changes I made – switched to half whole wheat, half spelt flour, added chopped apple instead of walnuts. DELICIOUS and grainy. Thanks Susan!
BigTickles
This recipe was muy delicioso! We have just started our journey into becoming vegan and I was anxious that I would not find anything my kids would like to eat. I am glad I was wrong! I plan on trying as many recipes as I can so that I can add to my arsenol.
Cherine
I just had lunch, but looking at these pancakes make me want to head right back into the kitchen!
Stephanie
i made this for breakfast and boy was it good! 🙂 it was very easy to make. Some changes i made were using a “cornstarch egg” instead of an egg replacer, also i omitted the walnuts since im not a huge fan.
Kathleen @ Kat's Health Corner
Apple cinnamon swirl —–delish!!! I can’t wait to try them!
Kathleen @ katshealthcorner.wordpress.com
Stacy
Hey there! I wasn’t able to find a print button for this recipe. Would you mind adding one, please? I tried this recipe out a few months ago and it instantly became a family favorite! My husband asks me to make it every weekend! Thanks for sharing all your wonderful recipes!
SusanV
Stacy, give me an hour or so to get back to my main computer and I’ll have the print option available. Thanks for asking. I’m so glad you like the recipe!
britspit2
Just added this to my recipe box and plan to make them for Sunday breakfast. I will substitute millet flour and xanthan gum for the wheat flour.
Sarah
Yummm – We just made this this morning, and it will undoubtedly become a regular menu item. The only thing I would do differently is to double the cinnamon swirl portion of the recipe, because that’s the best part! And, thanks Susan for all the inspiration you provide!
Aniisha
Best pancakes ever! Thanks again.
Heather
These were amazing! I had them for a Sunday breakfast, and then wanted them for Sunday dinner. Thank you for yet another incredible recipe.
Get Skinny, Go Vegan.
I might try these with GF flour!
nblaster
tried this recipe today and for some reason they were just did to turn out. followed it exactly how it was written but none of the pancakes seemed to cook properly through the middle. The outside layers being nice and cooked but the inside still very doughy… any advice as to what i could have been doing wrong?? I tried several different cooking times and with the lid on but still no luck… just ended up giving up…
blamey77
Absolutely love these! My weekend treat. 🙂
Angela
I substituted the wheat flour with GF oat flour and 1-2 t of ground tapioca. It was soooo good and fluffy! I think I like them better with oat flour!
Abe Rodriguez
A little late to the party hehe. I started a whole foods, plant based diet about two months ago, your blog has been one of the best resources out there! I made these last week and they are the first vegan pancake recipe that has worked out perfectly. In fact, I think these are probably the best pancakes I’ve tasted, and the best I’ve ever made hands down!
Here’s a pic of mine!
https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-prn1/1016712_10100169487229249_1696060941_n.jpg
Rachel
These covered in natural peanut butter and a few slices of whole apple is literally my new favorite breakfast.