High-Protein Apple Pancakes

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Looking for a tasty breakfast twist? Try apple pancakes! These fluffy flapjacks are packed with juicy fruit and warm spices. You can easily make them dairy-free by swapping milk for plant-based alternatives.

The batter comes together quickly with just a few simple ingredients. Grated apple adds natural sweetness and moisture. Cinnamon and nutmeg bring cozy flavors that’ll make your kitchen smell amazing.

Stack ’em high and drizzle with maple syrup for a perfect weekend treat. Your family will love these apple-studded pancakes. They’re so good, you won’t miss the eggs or milk at all!

Tool Requirements

You’ll need a few basic kitchen tools to whip up some tasty apple pancakes. A large mixing bowl is key for combining your ingredients. Grab a whisk or fork to blend everything smoothly.

A non-stick frying pan or griddle is essential for cooking the pancakes. Make sure it’s big enough to fit several at once. Don’t forget a spatula for flipping – a wide, flat one works best.

Measuring cups and spoons help ensure you get the right amounts. For chopping apples, a sharp knife and cutting board come in handy.

A ladle or large spoon makes it easy to pour batter onto the pan. Keep some plates nearby to stack your finished pancakes.

Lastly, you might want a grater if you prefer shredded apple in your pancakes. With these simple tools, you’ll be all set to make a delicious breakfast.

Preparing The Ingredients

You’ll need a few key items to whip up these tasty apple pancakes. Grab some all-purpose flour, baking powder, and salt for the dry ingredients. For the wet mix, you’ll want plant-based milk, apple cider vinegar, and a touch of vanilla extract.

Don’t forget the star of the show – apples! Choose crisp, sweet varieties like Gala or Honeycrisp. You’ll need about two medium-sized apples, peeled and grated.

To add some warmth, grab cinnamon and nutmeg from your spice rack. A bit of ground flaxseed will help bind everything together.

For sweetness, maple syrup works great. Have some on hand for serving too. Coconut oil or a plant-based butter alternative will help grease your pan.

Don’t forget your protein powder for this recipe. Both chocolate and vanilla fit really well.

Measure out your ingredients before you start mixing. This makes the process smoother and helps avoid mistakes. Keep everything at room temperature for the best results.

With these ingredients ready, you’re all set to create a stack of delicious apple-packed pancakes. The prep work you do now will pay off when you’re flipping golden, fluffy cakes in no time.

Variations To Try

Want to mix things up with your apple pancakes?

• Try adding some cinnamon and nutmeg for a warm, spicy flavor. About 1/2 teaspoon of each should do the trick.
• For extra texture, toss in some chopped walnuts or pecans. They’ll give a nice crunch to contrast the soft pancakes.
• Swap out regular flour for whole wheat or oat flour. This will boost the fiber content and add a subtle nutty taste.
• Feeling adventurous? Grate some carrots into the batter. It might sound odd, but the sweetness pairs well with apples.
• Don’t forget about toppings! Instead of syrup, try a dollop of coconut whipped cream or a drizzle of almond butter.
• For a fun twist, make mini pancakes and serve them as bite-sized appetizers at brunch. Your guests will love the novelty.
• Lastly, experiment with different apple varieties. Granny Smith gives a tart kick, while Honeycrisp adds extra sweetness.

Storage Tips

• Apple pancakes taste best when eaten fresh off the griddle. But if you have leftovers, don’t worry – they store well for a few days.
• Let the pancakes cool completely before storing. This prevents condensation from making them soggy. Place them in an airtight container or resealable plastic bag.
• Pop them in the fridge and they’ll keep for 3-4 days. Make sure to separate layers with wax paper or parchment to stop them from sticking together.
• Want to save them longer? Freeze those pancakes! Lay them flat on a baking sheet and freeze until solid. Then transfer to a freezer bag. They’ll stay good for up to 2 months.
• To reheat, just pop them in the toaster or microwave. Add a splash of maple syrup and they’ll taste almost as good as fresh-made.
• Pancakes absorb flavors easily. Keep them away from strong-smelling foods in your fridge or freezer. Nobody wants onion-flavored apple pancakes!

High-Protein Apple Pancakes

Do you ever crave easy high-protein apple pancakes? Then this is the recipe for you! These easy, fluffy pancakes from scratch can be made in a heartbeat. Top them with maple syrup or various fruits and enjoy. This is the homemade, vegan pancake recipe for you!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Cuisine American

Servings 2 servings

Calories 300 kcal

Ingredients

  

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• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• A pinch of salt
• 1/2 cup of plant-based milk
• 1 teaspoon of apple cider vinegar
• 1/2 teaspoon of vanilla extract
• 2 medium-sized apples peeled and grated
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1 tablespoon of ground flaxseed
• 2 tablespoons of maple syrup plus extra for serving
• 1 tablespoon of coconut oil or plant-based butter alternative
• 1 scoop of protein powder chocolate or vanilla

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Instructions

 

• Measure and combine 1 cup of all-purpose flour in a mixing bowl.
• Add 1 teaspoon of baking powder and a pinch of salt.
• In a separate bowl, mix 1/2 cup of plant-based milk with 1 teaspoon of apple cider vinegar.
• Stir in 1/2 teaspoon of vanilla extract to the wet mix.
• Peel and grate 2 medium-sized apples.
• Add the grated apples to the wet mixture.
• Mix in 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg.
• Stir in 1 tablespoon of ground flaxseed.
• Add 2 tablespoons of maple syrup to the wet mixture.
• Combine the wet and dry ingredients until the batter is smooth.
• Fold in 1 scoop of protein powder.
• Heat 1 tablespoon of coconut oil or plant-based butter alternative in a non-stick pan over medium heat.
• Pour a small amount of batter onto the pan to form pancakes.
• Cook until bubbles form on the surface and the edges look set, then flip.
• Cook for another 2-3 minutes or until golden brown.
• Remove pancakes from the pan and let them rest for a minute before serving.
• Serve with extra maple syrup.

Nutrition

Calories: 300kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.