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There’s nothing better than a stack of fluffy pancakes on weekends! These vegan applesauce pancakes are quick & easy to make. No eggs and no bananas!
You know I love pancakes. And I know you do too because pancakes are always among my most popular recipes on the blog! :)
Usually, I use a mashed very ripe banana (instead of eggs) in my pancake batter, but I know there are people who don’t like bananas, so I wanted to create a banana-free pancake recipe using apple sauce!
They turned out great! They are just as fluffy as my other pancakes and I love the applesauce + cinnamon combo!
I’ve topped the pancakes with warm, stewed apples, which makes it the perfect breakfast for cold or rainy days! Plus, the whole kitchen will smell like apple pie.
How to make Vegan Applesauce Pancakes
The ingredients
You will need:
- flour – I am using all-purpose wheat flour.
- cinnamon powder
- baking powder
- applesauce – I am using store-bought applesauce without added sugar.
- plant-based milk – I am using oat milk but you can also use rice, soy, almond, whatever milk you have at home.
- maple syrup (for drizzling on top)
- baking spray or oil (for the pan; optional)
The basic steps
Making these vegan Applesauce Pancakes is actually really easy.
Here are the basic steps:
You can get creative with toppings and add-ins! Fruits, chocolate, coconut flakes, cocoa nibs are just a few ideas.
Frequently Asked Questions – Pancakes
What can I do if my pancakes are raw inside?
If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat! That way they have more time to cook properly.
What can I do if my pancakes aren’t fluffy?
Add more baking powder! This will make them fluffier. Applesauce + baking powder = are a good recipe for fluffiness! :)
My pancake batter is spreading too much/not enough?!
No worries, you can easily adjust the batter! If the batter is spreading too much in the pan, whisk more flour into the batter. If your pancake batter isn’t spreading enough, add a bit more plant-based milk!
Are vegan pancakes healthy?
These pancakes are made completely without white sugar. They are sweetened only with applesauce and maple syrup. So I consider these pancakes to be a much healthier alternative to traditional pancakes. Also, they don’t contain any animal products! And there’s only minimal oil (only for the pan). If you want to make these pancakes even healthier, you can use a mix of speltand wheat flour or use whole wheat flour.
How to make pancakes without eggs and dairy?
Pancakes without eggs and dairy? Easy! And you don’t even need any weird egg replacement powders. For these pancakes, I’ve used applesauce instead of eggs and a bit more baking powder than usual. This results in the fluffiest pancakes ever! And they hold together perfectly. As for the dairy, I’ve simply used plant-based milk (in this case oat milk but you can use any you want!).
More delicious vegan Pancake Recipes
- Banana Bread Pancakes with chocolate chunks
- Plantain Pancakes
- Chunky Monkey Pancakes
- Apple Pie Pancakes
- or check out ALL my pancake recipes
Love it? Rate it!
I hope you enjoy these applesauce pancakes as much as I do! Let me know if you give them a try!
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Cheers, Bianca
Vegan Applesauce Pancakes
Bianca Haun | Elephantastic Vegan
There's nothing better than a stack of fluffy pancakes on weekends! These vegan applesauce pancakes are quick & easy to make. No eggs and no bananas!
4.43 from 61 votes
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American, Vegan
Servings 2 stacks à ~3 pancakes
Calories 316 kcal
Ingredients
Ingredients for the pancakes
- 1 cup all-purpose flour
- 1 teaspoon cinnamon powder
- 1 1/2 teaspoons baking powder
- 1/2 cup applesauce
- 1/2 cup unsweetened plant-based milk e.g. oat milk
- 1 teaspoon canola oil for the pan
Instructions
In a bowl, combine the flour, cinnamon powder, and baking powder. Whisk.
Add in the applesauce and plant-based milk. Whisk until incorporated. Let the batter sit for a few minutes.
Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add an ice cream scoop full or a small ladle of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get about 6 pancakes out of the batter.
Stack the pancakes, top them with stewed apples; or with more applesauce, cinnamon powder, and maple syrup.
Notes
*If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn’t spread enough, add a bit more plant-based milk.
Tips for making the perfect vegan pancakes:
- Flip the pancakes when you see small bubbles in the center.
- If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat!
- Not fluffy enough? Add more baking powder.
- If your pancakes stick to the pan, make sure you use a non-stick pan or griddle and to spray the pan with oil before adding the batter.
Nutrition
Calories: 316kcalCarbohydrates: 65gProtein: 7gFat: 3gSaturated Fat: 1gSodium: 28mgPotassium: 415mgFiber: 3gSugar: 11gVitamin C: 1mgCalcium: 155mgIron: 3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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