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Vegan Apple Whole Wheat Pancakes

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“I play around with different pancakes all the time, and I love how this particular combo turned out. I really think the coconut oil is a big part of what makes the texture, so if you can use it I highly recommend you do! If not, a substitution would surely work, but won't be the same. For milk, you can easily use soy, hemp, hazelnut, oat, rice, or whatever you prefer. The vital wheat gluten can be replaced with any high protein flour for similar results. Soy flour would be a good option. If you don't have it on hand, regular flour will do. I recommend serving with walnuts or pecans and if you use syrup, that you go with just the tiniest bit of the real stuff - these are sweet on their own thanks to the applesauce.”
READY IN:
40mins
SERVES:
2-4
YIELD:
4-8 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine dry ingredients.
  2. Add wet ingredients and mix well. If your milk is cold, mix your coconut oil in with the dry ingredients first so it doesn't clump up on you.
  3. You can cook them just like this, or let soak overnight to reduce the phytic acid content of the flour.

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