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Sautéed Apple Ginger Cinnamon Pancakes

With warming spices and delicious flavor, these Sautéed Apple Ginger Cinnamon Pancakes are the perfect breakfast in autumn. Surprisingly healthy too - vegan, made with whole wheat and no refined sugar. 
Course Breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 4 inch pancakes
Author Melissa

Ingredients

Sautéed Apples:

  • 2 medium apples - use sweet varieties like fuji, red delicious, etc. I used a combination of fuji and envy.
  • 1 tablespoon coconut oil
  • 1 ½ tablespoon coconut sugar
  • 1 teaspoon fresh ginger, finely grated

Pancakes:

  • 1 cup white whole wheat flour
  • 2 teaspoon cinnamon
  • 3 teaspoon baking powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon nutmeg
  • 1 cup non dairy milk
  • ½ cup applesauce
  • 1 tablespoon apple cider vinegar
  • 2-3 teaspoon coconut sugar
  • ½ teaspoon vanilla

Instructions

Sautéed Apples:

  • Peel, core and chop apples into small pieces, about ¼ inch.
  • Heat the oil in a large skillet over medium heat. Add sugar and ginger, stirring to combine. Cook for 1-2 minutes until sugar has melted. 
  • Once sugar has melted, add apples and stir to coat.
  • Cover skillet and cook for 15- 20 minutes, stirring every 5 minutes. The apples will release liquid and soften as they cook. The liquid will cook and thicken to coat the softened apples. The apples are ready when no liquid remains. Watch apples carefully in the last 5 minutes of cook time to ensure they do not burn. 

Pancakes:

  • While apples are cooking, begin making the pancakes.
  • Combine flour, cinnamon, baking powder, nutmeg and salt in a medium bowl and whisk to thoroughly incorporate. Set aside. 
  • In another bowl stir together milk, applesauce, vinegar, apple cider vinegar, sugar and vanilla. 
  • Pour wet ingredients in dry and gently stir just to combine. Let pancake batter rest for at least 5 minutes. Heat skillet over medium heat while the batter rests. 
  • Once skillet has heated, a drop of water should sizzle and quickly evaporate, add small amounts of batter to pan leaving space between. You may need to use a small bit of oil depending on the type of pan you use to cook the pancakes. 
  • Cook for 3-4 minutes or until edges have dried and bubbles form over the surface of the pancakes. Flip and continue to cook for 1-2 minutes longer or until cooked through and browned lightly. 
  • Continue this process until all batter has been used. You can warm an oven to 200 degrees to get prepared pancakes warm while the rest cook. 
  • Serve pancakes with the sautéed apples you prepared and maple syrup, if desired.