Cinnamon Apple Pancakes
Yields: 16 silver dollar pancakes
These pancakes are perfect for lightened-up lazy weekend breakfasts! Any leftovers will keep for at least four days if stored in an airtight container in the refrigerator. They also freeze really well!
  • for the apples
  • ½ cup (62g) diced apple (about one small, and cut really tiny!)
  • ¼ tsp ground cinnamon
  • for the pancakes
  • 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 1 tsp coconut oil, melted
  • 2 tsp vanilla extract
  • ½ cup (120g) Silk Non-Dairy Yogurt Alternative, plain or vanilla
  • ½ cup + 2 tbsp (150mL) unsweetened cashew milk
  1. To prepare the apples, lightly coat a small pan with nonstick cooking spray, and briefly preheat over medium heat. Add the apples and sprinkle with the cinnamon. Cook, stirring frequently, for 4-6 minutes or until the apples have softened. Set aside.
  2. To prepare the pancakes, whisk together the flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, stir together the coconut oil, vanilla, non-dairy yogurt alternative, and milk. Gradually stir in the flour.
  3. Lightly coat a large nonstick pan or griddle with nonstick cooking spray, and preheat over low heat.
  4. Using 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot topped with the prepared apples and pure maple syrup, if desired.
Notes: For the gluten-free flour, I recommend the following blend: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.

For cooking tips, see the text in the blog post above.

This recipe is easily doubled to make more. If you have any leftovers, they freeze really well too!

For more substitutions, see the Nutrition Information page.

{gluten-free, vegan, low fat, low calorie}
Recipe by Amy's Healthy Baking at