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These indulgent and delicious vegan apple pancakes are so easy to make, sweet, free from refined sugar, and almost alkaline!
These pancakes are (almost) alkaline!!
There’s a difference between eating a whole foods vegan diet and a Dr. Sebi approved alkaline vegan diet. Dr Sebi was an Afro-Honduran herbalist who found cures to many diseases, he’s known world wide as an overall healer.
Alkaline foods on the Dr. Sebi list not only contain a pH level of 8 (or higher) but also exclude man-made hybrids such as lemons or broccoli. This entire recipe is mostly alkaline minus the baking powder and vanilla.
Important notes to consider
This recipe is measured using spelt flour. I have not tested any other flour so please keep that in mind if subbing for other types.
Spelt flour is a bit more dense than regular white flour so be cautious of the amount of plant milk used if subbing for a lighter flour.
What you’ll need
- Spelt flour– This recipe has only been tested with spelt, an alkaline flour. This can be found at health food stores like Sprouts or Whole Foods or grab some using this link.
- Baking Powder– Exclude if you want to keep the recipe Dr Sebi approved but it will affect texture
- Plant Milk (Hemp seed or walnut for alkaline)
- Granny Smith apples– These taste delicious when cooked!
- Agave Nectar– Or Date Syrup
- Vanilla
- Cinnamon
How to make vegan apple pancakes
Step One:
First, peel your apple and chop into little cubed pieces. Add the flour and cinnamon and baking powder into a bowl and stir to combine properly.
Next, add in your wet ingredients and fold in the apples. The consistency should not be too runny or too thick, somewhere in the middle.
Step Two:
Spray your pan with oil or vegan butter and grab a 1/2 cup measure to spoon out the batter. Allow to cook on medium-low heat for about 3 minutes per side.
Top with more apples and agave nectar and enjoy!
How to store vegan apple pancakes
These vegan apple pancakes are the ultimate vegan breakfast meal prep! Not only does the recipe take less than 10 minutes to put together and cook, but they can easily be frozen and rewarmed in the toaster or microwave.
Store in the fridge for up to 7 day or in the freezer for up to 2 months in ziploc baggies.
Didi you enjoy this recipe? Sharing is caring! Be sure to share with family and friends and save to your Pinterest board for later!
Check out these other delicious vegan breakfast recipes you’ll also love
Vegan Scrambled eggs (w/ pumpkin seeds)
Vegan Bacon (w/king trumpet mushrooms)
Vegan Apple Pancakes
Ingredients
- 1 Cup Spelt Flour
- 1 Cup Plant milk use hempseed or walnut for alkaline
- 1 Tablespoon Plant milk use hempseed or walnut for alkaline
- 1 Tablespoon Agave nectar or date syrup
- 1 Teaspoon Baking powder
- 1 Teaspoon Vanilla
- 1 Granny Smith Green Apple
- 1/2 Teaspoon Cinnamon
Instructions
- First, peel your apple and chop into little cubed pieces. Add the flour and cinnamon and baking powder into a bowl and stir to combine properly. Next, add in your wet ingredients and fold in the apples. The consistency should not be too runny or too thick, somewhere in the middle.
- First, peel your apple and chop into little cubed pieces. Add the flour and cinnamon and baking powder into a bowl and stir to combine properly. Next, add in your wet ingredients and fold in the apples. The consistency should not be too runny or too thick, somewhere in the middle.
- Spray your pan with oil or vegan butter and grab a 1/2 cup measure to spoon out the batter. Allow to cook on medium-low heat for about 3 minutes per side. Top with more apples and agave nectar and enjoy!
