Apple Cinnamon Whole Wheat Pancakes
Start your day off on a deliciously healthy note with these Apple Cinnamon Whole Wheat Pancakes. Perfectly fluffy and subtly sweet thanks to the applesauce, these pancakes are enhanced by the rich flavor of coconut oil, which adds a delightful texture you won't find in traditional pancake recipes. Bursting with the warm essence of cinnamon, these pancakes not only satisfy your taste buds but also provide wholesome energy for your morning. Serve them topped with crunchy walnuts or pecans and a drizzle of pure maple syrup for a touch of decadence that complements the natural sweetness of the applesauce. Whether you're fueling up for a busy day or enjoying a leisurely weekend breakfast, these pancakes are sure to become a family favorite.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
whole wheat pastry flour
1 1/4 cups (sifted)
soy flour (or chickpea flour, vital wheat gluten, or other high-protein flour)
3 tablespoons (sifted)
baking powder
1 tablespoon
salt
1 1/2 teaspoons
coconut oil
1 tablespoon (melted)
cinnamon
1 teaspoon (or more to taste)
applesauce
1 cup
almond milk
2 cups
Instructions
1
In a large mixing bowl, whisk together the whole wheat pastry flour, soy flour (or alternative high-protein flour), baking powder, salt, and cinnamon until well combined.
2
In a separate bowl, mix together the applesauce, almond milk, and melted coconut oil. If your almond milk is cold, melt the coconut oil gently and mix it with the dry ingredients to prevent clumping.
3
Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix; a few lumps are okay.
4
For enhanced digestibility, consider letting the batter soak overnight in the refrigerator. This helps reduce phytic acid and enhances the nutritional value of the flour.
5
When ready to cook, heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil if necessary.
6
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 2-3 minutes per side.
7
Serve immediately with your choice of walnuts or pecans and a light drizzle of pure maple syrup.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of flour is best for these pancakes?
This recipe calls for whole wheat pastry flour for a lighter texture, combined with a high-protein flour like soy or chickpea flour.
Are these Apple Cinnamon Whole Wheat Pancakes vegan?
Yes, these pancakes are 100% vegan as they use almond milk, coconut oil, and applesauce instead of dairy or eggs.
Why is applesauce used in this recipe?
Applesauce acts as a natural sweetener and provides moisture, helping to keep the pancakes soft without the need for eggs.
Can I substitute the soy flour?
Yes, you can use chickpea flour, vital wheat gluten, or any other high-protein flour as a 1:1 substitute for the soy flour.
How do I prevent the coconut oil from clumping in the batter?
If your almond milk is cold, it may solidify the melted coconut oil. To prevent this, gently warm the milk or mix the melted oil directly into the dry ingredients.
Why should I soak the batter overnight?
Soaking the batter overnight in the refrigerator helps reduce phytic acid in the whole grains and enhances the overall nutritional value and digestibility.
What is the secret to fluffy whole wheat pancakes?
The combination of baking powder and the texture provided by coconut oil and applesauce ensures these remain perfectly fluffy despite using whole grains.
How much batter should I use for each pancake?
Use approximately 1/4 cup of batter per pancake to ensure even cooking and manageable flipping.
When is the right time to flip the pancakes?
Flip the pancakes once bubbles begin to form on the surface and the edges appear set.
How long do these take to cook on each side?
They typically take about 2-3 minutes per side over medium heat until they are golden brown.
What are the recommended toppings for this recipe?
Crunchy walnuts or pecans and a light drizzle of pure maple syrup are highly recommended to complement the apple and cinnamon flavors.
Can I use a different type of plant milk?
Yes, while the recipe specifies almond milk, you can use soy milk, oat milk, or cashew milk as a substitute.
How much cinnamon should I add?
The recipe calls for 1 teaspoon, but you can add more if you prefer a stronger spice profile.
Is it okay if the batter has lumps?
Yes, a few lumps are perfectly fine. Overmixing the batter can lead to tough pancakes, so stir only until just combined.
Do I need to grease the pan?
Even with a non-stick skillet, you may want to lightly grease it with a small amount of coconut oil for the best results.
What temperature should I cook the pancakes at?
A medium heat is best to ensure the center cooks through without burning the outside.
Does this recipe contain refined sugar?
No, the recipe relies on the natural sweetness of applesauce and the optional topping of maple syrup.
How many ingredients are in this pancake recipe?
There are 8 main ingredients: whole wheat pastry flour, soy flour, baking powder, salt, coconut oil, cinnamon, applesauce, and almond milk.
Can I add nuts directly into the batter?
While the recipe suggests them as toppings, you can certainly fold chopped walnuts or pecans into the batter before cooking.
What makes these pancakes healthy?
They use whole grains, healthy fats from coconut oil, and are high in fiber and protein compared to traditional white flour pancakes.
Is the coconut oil flavor strong?
The coconut oil adds a subtle richness and excellent texture, but it is not overpowering alongside the cinnamon and apple flavors.
What can I use instead of baking powder?
Baking powder is essential for the rise; if you don't have it, you would need a combination of baking soda and an acid like lemon juice or vinegar.
Can I make these gluten-free?
This specific recipe is designed with whole wheat flour, but you could attempt a 1:1 gluten-free flour blend substitution, though the texture will vary.
Should I sift the flour?
Yes, sifting the whole wheat pastry flour and soy flour helps create a lighter, fluffier pancake batter.
Is this recipe suitable for a high-protein diet?
Yes, by including 3 tablespoons of soy flour or vital wheat gluten, these pancakes have a higher protein content than standard recipes.
How do these pancakes get their apple flavor?
The apple flavor comes from the full cup of applesauce mixed into the wet ingredients.
Can I use butter instead of coconut oil?
If you are not vegan, you can use melted butter, but coconut oil is recommended for its specific contribution to the recipe's texture.
What is the texture of these pancakes?
They are described as perfectly fluffy with a delightful texture provided by the coconut oil and whole wheat pastry flour.
Are these pancakes good for kids?
Yes, they are a family-favorite because they are subtly sweet and have a familiar cinnamon-apple flavor profile.
How much salt is in the recipe?
The recipe includes 1 1/2 teaspoons of salt to balance the flavors.