These Apple Pancakes with Cinnamon Maple Syrup can be made dairy-free. They have the perfect crust around the edges with a caramelized sweet apple on the bottom.
½cupmilk of choicecow milk, almond milk, oat milk, soy milk, etc.
CINNAMON MAPLE SYRUP
½cupmaple syrup
⅛tspcinnamon
1tbspdairy-free butter
Instructions
Prepare the dry ingredients:
In one bowl, add the flour, baking powder, cinnamon, pinch of salt, and lightly whisk until all the dry ingredients are well incorporated.
Prepare the wet ingredients:
In a separate bowl, add the eggs, milk of choice, applesauce, and maple syrup (if using for additional sweetness), and whisk together until a thick and creamy mixture forms.
Putting it all together:
Add the wet ingredients into the dry ingredients and gently fold and mix. Be careful not to overmix. There should be some lumps.
Allow the batter to rest for 5 minutes.
Meanwhile, turn on the stove to medium heat. I would use a cast iron pan. I find that using a cast iron pan helps to achieve those thick crust edges. Giving the pancakes crispy edges gives the pancakes a crunch as well as softness.
Cook the pancakes:
Dollop butter or dairy-free butter onto the already heated pan. Lay down the thin-sliced apple. After about one minute, flip the apple over. Scoop batter over the apple.
Flip the pancakes once the top surface has air bubbles and the bottom has browned. Flip and cook for another 30 seconds or so. Repeat until all the batter is gone.
Make the cinnamon maple syrup:
In a small saucepan, add the maple syrup, cinnamon, and dairy-free butter and cook on low heat until the butter has melted. Pour in a heat-safe serving container.