Fluffy pancakes with embedded morsels of cinnamon streusel and a simple apple compote. Vegan and refined sugar-free.
These fall-inspired pancake are made with spelt flour and oats, and naturally sweetened with grated apple and banana.
The combination of non-dairy milk and apple cider vinegar to imitate the properties of buttermilk, resulting in fluffy, tender pancakes.
The streusel topping is equally simple: just a combination of rolled oats, coconut oil, flour, and maple syrup. I decided to dollop the mixture onto the batter on the griddle before flipping, resulting in crispy-edged morsels cooked into the top of each pancake. It’s like apple crisp in pancake form.
More Pancake Recipes:
- Fluffy Gluten-Free Pancakes
- Pumpkin Spice Chocolate Chip Pancakes
- Strawberry Pancakes with Coconut Cream
If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!
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Print📖 Recipe
Apple Cinnamon Streusel Pancakes
Fluffy pancakes with embedded morsels of cinnamon streusel and a simple apple compote. Vegan and refined sugar-free.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 3 1x
- Category: Breakfast
- Method: Cook
Ingredients
Apple Compote
- 3 medium apples, peeled and cubed
- ¼ teaspoon ground cinnamon
- 1 tablespoon coconut sugar
- 1 tablespoon apple cider vinegar or lemon juice
Wet Ingredients
- 1 cup non-dairy soy or almond milk
- 1 tablespoon apple cider vinegar
- ¼ cup grated apple or applesauce
- 1 ripe banana
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup + 1 tablespoon spelt flour*
- ¼ cup rolled oats
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon + ¼ teaspoon ground ginger + ¼ teaspoon ground nutmeg
Streusel
- ¼ cup maple syrup
- 2 tablespoon coconut oil
- ¼ cup rolled oats
- ¼ cup all-purpose flour or rice flour
Instructions
- To make the apple compote, peel and cut apples into small chunks, reserving a heaping half-cup for the pancake batter. Combine compote ingredients in a small pot and bring to a gentle simmer over medium heat. Cook, stirring occasionally, until apples are fork-tender, about 15 minutes. Set aside to cool.
- For the pancakes, combine almond milk with the apple cider vinegar and allow to curdle for one minute. Add in the grated apples, vanilla, maple syrup, and the ripe banana (mashed). In a separate large bowl, whisk together the dry ingredients, then slowly pour in the wet mixture and combine. Fold in remaining apple chunks, and allow pancake batter to sit for a few minutes. In the meantime, stir together all streusel ingredients in a small bowl using a fork or pastry blender.
- To assemble, heat a large griddle or nonstick pan over medium heat. Ladle batter onto the heated surface and cook for one minute, then top with clumps of the streusel. (Try to divide streusel evenly among the pancakes). Flip and cook on the other side until both sides are browned. Serve with maple syrup and the apple compote.
Notes
- *All-purpose flour will work fine too. To make the pancakes gluten-free, substitute with your favorite gluten-free flour blend.
Esther says
Hi! I’m allergic to coconut oil, what can I substituteswoth? Thank you, I love your recipes!
Hannah says
Hi Esther! You can sub the coconut oil with vegan butter 🙂
Kathleen Klecko says
My first time making these, they are very hard to flip and are not fluffy. What do you think I did wrong?
Hannah says
Hi Kathleen! Did you use a non-stick pan? Also, was your pancake batter runny or thick? I’ve never had problems with the fluffiness for these pancakes so I’m just curious if a measurement was wrong!
Morgan says
Just made this today. I used whole wheat flour instead of spelt, and added chopped pears compote as well. Perfectly fluffy and the streusel is genius!
★★★★★