Breakfast

October 19, 2020

Plant-Based German Apple Pancakes

Plant-Based German Apple Pancakes are a sweet and healthy fall-themed breakfast. These gems are gluten free and full of flavor!

I love the image of Sunday breakfast! The whole fam sitting around the table eating together and enjoying family time. Maybe these Plant-Based German Apple Pancakes can become part of your family breakfast!

What is a German Apple Pancake?

A traditional German Apple Pancake is one GIANT pancake.

You slice up apples and soften them in a skillet, like you would for apple pie. Then, you pour pancake batter over the apples and bake the entire pan in the oven.

The result is a huge, fluffy, sharable pancake!

Now, I'm all for giant, fluffy, pancakes, but let's be honest. I don't want to bake an entire pancake in the oven. In my opinion, Sunday breakfast, even breakfast in general, should be easy. I want to worry less about the food and more about the people I'm with.

Hence, this plant-based version of a German Apple Pancake is not one big pancake. It's normal-sized pancakes, but still packed with flavor. You get the best of both worlds!

Ingredients

Even though traditional pancakes have buttermilk and eggs, plant-based pancakes aren't at all difficult to make.

These pancakes are extra-special, because I replaced the milk with apple cider! SO MUCH APPLE FLAVOR.

  • Oat Flour: I suggest making your own oat flour for this recipe. Just blend rolled oats in a food processor until they form a flour. Homemade flour is coarser than store-bought and will give the pancakes a lighter texture.
  • Baking Powder + Baking Soda: To give the pancakes a little fluffiness.
  • Cinnamon: This spice adds a sweet flavor and complements apples well.
  • Apple Cider: Choose an apple cider without added sugar, for the healthiest option.
  • Lemon Juice: Lemon juice adds a bit of acid, to react with the baking powder and soda.
  • Maple Syrup: For just a touch of extra sweetness. If you prefer, you can use date syrup.
  • Apples: I used Gala apples, because I prefer sweet apples, but you can choose your favorite.

Plant-Based German Apple Pancakes

How to make Plant-Based German Apple Pancakes

Step 1. In a large bowl, mix the oat flour, baking powder, baking soda, and cinnamon.

Step 2. Stir in the apple cider, lemon juice, and maple syrup. Set aside to thicken.

Step 3. Meanwhile, finely chop two large sweet apples.

Step 4. Heat a nonstick pan over medium heat. Add a heaping tablespoon of chopped apple to the pan (use a pancake mold, if desired). Then, pour a scant 1/4 cup of batter over the apples. Cook for 1-2 minutes.

Step 5. Flip the pancake and cook on the other side for another 1-2 minutes, until the pancake is lightly brown and cooked through.

Step 6. Repeat until all the pancake batter is used. Serve with more apples and maple syrup, enjoy!

Plant-Based German Apple Pancakes

Recipe Prayer

Thank you God for these German Apple Pancakes, we praise you for giving us seasonal foods to enjoy. Amen.

Tried this recipe?

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**This post contains affiliate links, for more information see my disclosure here.

Plant-Based German Apple Pancakes

Plant-Based German Apple Pancakes are a sweet and healthy fall-themed breakfast. These gems are gluten free and full of flavor!

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

20

min

total:

30

min

Ingredients

  • 1 1/2 Cups Oat Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • 3/4 Cup Apple Cider
  • 3 Tablespoons Lemon Juice
  • 3 Tablespoons Maple Syrup
  • 2 Large Gala Apples

Instructions

  1. In a large bowl, mix the oat flour, baking powder, baking soda, and cinnamon.
  2. Stir in the apple cider, lemon juice, and maple syrup. Set aside to thicken.
  3. Meanwhile, finely chop two large sweet apples.
  4. Heat a nonstick pan over medium heat. Add a heaping tablespoon of chopped apple to the pan (use a pancake mold, if desired). Then, pour a scant 1/4 cup of batter over the apples. Cook for 1-2 minutes.
  5. Flip the pancake and cook on the other side for another 1-2 minutes, until the pancake is lightly brown and cooked through.
  6. Repeat until all the pancake batter is used. Serve with more apples and maple syrup, enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography