Cozy Apple Cinnamon Brunch Pancakes (Vegan)

These hearty whole wheat apple cinnamon pancakes are a weekend brunch favourite, made with flax eggs, plant milk, warm cinnamon, and plenty of chopped apples. They’re soft, filling, naturally dairy-free and egg-free, and perfect smothered in real maple syrup. Make a big batch on the weekend and pop the extras in the toaster for an easy homemade breakfast later in the week.

Make first:

Flax eggs:

2 tbsp ground flax

5 tbsp hot water

 

Mix and let sit for 10 mins

Dry:

1 3/4 cups organic whole wheat flour 

2 tbsp raw sugar

1 tsp sea salt

1 tbsp baking powder

1 tbsp cinnamon 

 

Mix dry ingredients

Wet:

2 cups plant milk

1/3 cup olive oil

1 tsp vanilla

 

Add wet into flax egg and stir.  Add dry into wet and whisk well so no clumps.

Add 3 to 4 chopped apples.

Cook on medium heat until bubbles apprear in middle of pancakes on first side, then flip.

Smother with real maple syrup ;)

Blueberry Buttermilk variation:

Add 2 tbsp of vinegar to the milk and let sit until curdles before mixing, remove the cinnamon and apples and add blueberries.