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Apple Ginger Pancakes

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

 ¼ cup Raw Sugar
 ½ cup Maple Syrup
 ¾ tsp Salt
 1 tbsp Baking Powder
 1 ¼ cups Organic Flour
 ¼ tsp Ginger Powder
 ¼ tsp Turmeric Powder
 ¼ tsp Vanilla Extract
 1 cup Vanilla Almond Milk
 1 tbsp Organic Coconut Oil
 6 tbsp Unsweetened Applesauce

Combine all the dry ingredients.


Combine all the wet ingredients.


Slowly mix the wet ingredients into dry using a mixing bowl; mix with a whisk. Don't overmix, a few small lumps are totally fine!


MAKE PANCAKES! I assume most of you have made a pancake before...but if not: Pour approximately 1/3 cup portions of the mix, in circular motions, onto a skillet on medium heat. I recommend using either a non stick skillet and / or lightly greasing your skillet with coconut oil or vegan butter prior to cooking. When bubbles form across the entire pancake (approximately 2 minutes depending on your stove) cook to the other side and cook for an additional minute. End results should be golden brown and fluffy.


Serve with your favorite toppings and enjoy!

Tip: If you like a thinner pancake, reduce the amount of flour by 1/4 cup and keep the applesauce to 1/3 C. Round here, we LIKE EM' THICK. Oh and're gonna want to double this recipe if there's more than 1 adult and 1 child involved.

Wing It: I'm more of a savory person, so rather than the basic maple syrup and butter jazz, I slap on a dollop of vegan cream cheese and my Ginger Apple Compote. If I'm too lazy to make the compote, I go for the cream cheese and a drizzle of "Bee Free Apple Honey" (which we purchase on AMAZON alongside 90% of the other things we own).

Nutrition Facts

Serving Size 2

Servings 0