Healthy Apple Pancakes

Hello brunch! Here’s a super simple recipe for brunch that’s a little healthier. I originally wanted to make apple muffins but I was out of apple sauce so I found the next best thing- pancakes.

These come together quickly. It’s nice to find a recipe for pancakes that doesn’t make like 2 dozen pancakes. I love my pancakes… but don’t like standing over the stove for 30 minutes flipping pancakes when I’m already hungry. These make only 9 so you’ll be done by the time your coffee is brewed!

Apple Vanilla Whole Wheat Pancakes

Ingredients (makes 9 pancakes)

  • 1 cup Whole Wheat Pastry Flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1 Tbsp. brown sugar, optional
  • 1 Whole Eggs , well beaten or Flax meal Egg Replacer
  • 1 teaspoon Vanilla Extract
  • 1 cup almond milk, or milk of choice, cold
  • 1 Apple, peeled and grated (grater of choice)
  • 1 tablespoon Oil
  • maple syrup for serving
  • sprinkle of cinnamon, optional


  1. In a medium bowl, stir together wheat flour, baking powder, salt and brown sugar.
  2. Add eggs (or the flax eggs), milk, vanilla extract, grated apple, oil, and cinnamon (if using) and whisk just until blended.
  3. Heat a large pan on medium heat. Spread a thin layer of oil or butter in the pan if not a nonstick pan. Pour a ladle full of the apple vanilla pancake mixture on the skillet. Do not spread the mixture on the skillet.
  4. Cook until bubbles form and edges start to fry and turn lightly crisp, 3-4 minutes. Flip over and cook until lightly browned.
  5. Serve the pancakes with toasted walnuts, maple syrup or fruit of choice. I used blueberries.

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