These vegan apple pie pancakes are made with ground oats, making them naturally gluten-free, and every bite is packed with tender caramelised apples. So delicious and so easy!
Oat flour might just be magic. You don’t even need to buy it—add oats to a blender and boom, you’ve got flour. And when it comes to gluten-free pancakes, oat flour is the BEST. These apple pie pancakes are the perfect example.
They come out soft, fluffy, and tender, plus the oats add a mildly nutty flavour that’s fabulous in this recipe. And let’s not forget the apples, which get caramelised during the cooking process, making them deliciously tender and sweet.
Why You’ll Love These Apple Pie Pancakes
- The best way to make gluten-free pancakes . Instead of buying expensive gluten-free flours, you can easily make your own oat flour at home by blending oats in a blender. Not only is it budget-friendly, it produces the tastiest pancakes!
- Perfect for heat-and-eat breakfasts . These apple pie pancakes are great for meal prep, as they can be made ahead of time and stored in the fridge or freezer. Simply heat them up in a toaster oven or microwave for a quick and delicious breakfast.
- Cozy apple flavour . These apple pancakes are the epitome of fall comfort food. The combination of warm spices, caramelised apples, and fluffy oat pancakes will make you feel like you’re indulging in apple pie for breakfast. (For more cozy apple breakfast recipes, try my apple streusel muffins or apple pie overnight oats .)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Oat flour – Make this by grinding old-fashioned rolled oats in a blender or food processor. If you’re not gluten-free, you can use regular all-purpose flour.
- Baking powder
- Salt
- Flex egg – Here’s how to make a flax egg .
- Sweetener – I recommend agave nectar or maple syrup.
- Vegan milk – Any variety you like, as long as it’s unsweetened and unflavoured.
- Vegan yogurt – Unflavoured Greek yogurt is best.
- Ground cinnamon
- Apple – I like using a firm variety with a nice balance of sweet and tart, like Braeburn, Pink Lady, Honeycrisp, or Fuji.
How to Make Apple Pie Pancakes
- Mix the dry ingredients . Whisk together the oat flour, baking powder, and salt.
- Finish the batter . Whisk in the flax egg, agave, vegan milk, vegan yogurt and cinnamon.
- Prepare . Heat a griddle or a skillet over medium heat, then coat it with oil or cooking spray.
- Cook . Add 1/4 cup of batter to the griddle for each pancake, pouring it into a circle. Once bubbles form, add some apples, cook for 2 minutes more, then flip and cook another 3 minutes.
- Serve . Plate the apple pie pancakes and add your desired toppings.
Tips for Success
- Swap out the apples if you’d like . I’ve made these pancakes with pears, plums, and peaches.
- Don’t flip too soon . Avoid pancake catastrophe by making sure the pancakes are set before flipping. Bubbles will form, pop, and leave small holes on the top and the edges will be set when it’s time to flip them.
- Adjust the temperature of the stove . Making any pancake recipe (and this apple pie pancake recipe!) requires some adjustment as they cook. If you notice that the outsides are getting dark before the insides are set, you’ll need to turn down the heat.
Topping Ideas
- Add more caramelised apples . Just add more apple slices to your griddle, sprinkle with cinnamon, and cook until they’re tender. Use these to top your apple pie pancakes.
- Give them some crunch . Toasted walnuts, pecans or pumpkin granola add another layer of texture to this pancake recipe.
- Kick up the protein . Drizzle the pancakes with warm almond butter , pecan butter , or peanut butter .
- Add something creamy . Coconut whipped cream , cashew whipped cream , or vegan yogurt give these apple pie pancakes some decadence.
How to Store
Store these pancakes for up to 4 days stacked with wax or parchment paper in between the layers in an airtight container in the fridge. Reheat on the stovetop over medium heat, in a 325ºF oven or toaster oven, or in the microwave.
Can I Freeze This Recipe?
Yes! Store your apple pie pancakes in a freezer-safe zip-top bag with wax or parchment paper in between the pancakes to keep them from sticking. Freeze for up to 3 months and reheat from frozen.
More Vegan Pancake Recipes
- Buckwheat Pancakes
- Protein Pancakes Recipe
- Silver Dollar Pancakes
- Pumpkin Pancakes
- Vegan Gingerbread Pancakes
Ingredients
- 1 ¼ cups oat flour , or oats ground in a food processor or in a coffee grinder OR regular flour if not gluten free
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 flax egg , how to make here
- 1 tablespoon agave nectar or maple syrup
- 1 cup vegan milk
- 2 tablespoons vegan yogurt , vegan greek yogurt is best here
- 1 teaspoon cinnamon
- 1 apple , thinly sliced
Instructions
- In a large bowl, add the oat flour, baking powder, and salt.
- Add the flax egg, agave, vegan milk, vegan yogurt and cinnamon (everything except the apple) and whisk until just combined. Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or cooking spray.
- Pour the batter into a liquid measuring cup, then pour about 1/4 cup’s worth for one pancake OR use a ¼ cup measuring cup and scoop out this amount of batter than pour into a circle onto the griddle pan/skillet. Wait until some bubbles start to form and then add a few apple slices on top. Allow to cook for 2 more minutes and then flip the pancakes over. Cook for about 3 more minutes until batter is cooked through.
- Serve pancakes hot and drizzle maple syrup on top and some caramelised apples.
Notes
Apple Pie Pancakes
Ingredients
- 1 ¼ cups oat flour or oats ground in a food processor or in a coffee grinder OR regular flour if not gluten free
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 flax egg how to make here
- 1 tablespoon agave nectar or maple syrup
- 1 cup vegan milk
- 2 tablespoons vegan yogurt vegan greek yogurt is best here
- 1 teaspoon cinnamon
- 1 apple thinly sliced
Instructions
- In a large bowl, add the oat flour, baking powder, and salt.
- Add the flax egg, agave, vegan milk, vegan yogurt and cinnamon (everything except the apple) and whisk until just combined. Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or cooking spray.
- Pour the batter into a liquid measuring cup, then pour about 1/4 cup’s worth for one pancake OR use a ¼ cup measuring cup and scoop out this amount of batter than pour into a circle onto the griddle pan/skillet. Wait until some bubbles start to form and then add a few apple slices on top. Allow to cook for 2 more minutes and then flip the pancakes over. Cook for about 3 more minutes until batter is cooked through.
- Serve pancakes hot and drizzle maple syrup on top and some caramelised apples.
Notes
Nutrition
Apple Pie Pancakes https://jessicainthekitchen.com/flourless-apple-pie-pancakes/ September 4, 2024
This sweet potato and black bean chili deserves a regular place in your dinnertime rotation thanks to its big, bold flavors and EASY prep. Just 15 minutes of work and the slow cooker does the rest!
Yes my friends, amazing meatless chili does exist. While I adore my vegan pumpkin chili and one pot red lentil chili , if you’re looking for a vegan chili that packs in some extra cozy vibes, I think it’s this sweet potato and black bean chili. There’s just something about that sweet potato!
Not only does the sweet potato add great flavour to the chili, it also adds a fabulous creamy element, which is somewhat unexpected in a chili recipe, but very much welcome. (Like I said: cozy vibes!) Black beans are always delicious, while quinoa replicates the ground beef texture and adds some extra protein to the mix.
Why You’ll Love This Sweet Potato and Black Bean Chili
- Hearty and filling . The combination of sweet potatoes, black beans AND quinoa make this chili a satisfying meal. No need to add anything else on the side! (Well, okay, maybe some vegan cornbread .)
- Loads of flavour . With the garlic and all those herbs and spices, this chili is bursting with flavour. It’s also excellent if you love a spicy chili—although you can definitely make it mild too.
- Perfect for meal prep . This sweet potato and black bean chili freezes well and makes for an easy dinner option on busy days.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable broth – I like to use my homemade vegetable broth .
- Quinoa
- Black beans – If you want to use cooked dried black beans, that’s fine too. You’ll need 1 1/2 cups cooked.
- Diced tomatoes
- Bell Peppers – Red bell pepper and green bell pepper.
- Carrot – You can’t taste the carrot in here, but it adds some extra nutrition.
- Onion and garlic – These form our base of flavour.
- Chili pepper – Leave this out for a milder sweet potato and black bean chili.
- Herbs and spices – Chili powder, cayenne pepper, salt, ground black pepper, ground cumin, and oregano.
- Corn kernels – Canned, fresh, or frozen.
- Sweet potato
- Toppings – Avocado, green onions, additional carrot, and vegan sour cream .
How to Make Sweet Potato and Black Bean Chili
- Combine the first few ingredients . Stir together the broth, sweet potato, quinoa, black beans and tomatoes in the slow cooker.
- Add the rest . Stir in the peppers, carrot, onion, and garlic, then add the seasonings and stir again.
- Cook . Turn the slow cooker on and cook for 2 to 2 1/2 hours on high, or 5 to 6 hours on low.
- Make the sour cream . Blend all the ingredients until smooth.
- Serve . Ladle into bowls and add your favourite toppings.
Tips for Success
- Dice the vegetables evenly . This will ensure that all the vegetables cook evenly and are perfectly tender by the time your sweet potato and black bean chili is ready to serve.
- Monitor cooking times . Depending on your slow cooker, the cooking time may vary. Keep an eye on your chili; it’s done when both the sweet potatoes and the quinoa are tender.
- Make it on the stovetop . If you don’t have a slow cooker, you can make this chili on the stovetop. Start by sautéing the onion, garlic, and peppers in a large pot, then add the rest of the ingredients and simmer covered until the potatoes and quinoa are cooked.
More Chili Topping Ideas
- Shredded vegan cheese
- Crumbled tortilla chips
- Chopped fresh cilantro
- Sliced jalapeños—or pickled jalapeños!
- Lime wedges
- Crackers
- Pickled red onions or pickled radishes for crunch
- Hot sauce for an extra kick
How to Store Leftovers
Leftover sweet potato and black bean chili can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a pan on the stovetop or in the microwave.
Can I Freeze This Recipe?
Freeze this chili in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
More Sweet Potato Recipes
- Sweet Potato and Black Bean Tacos
- Mashed Sweet Potatoes
- Sweet Potato Soufflé
- Air Fryer Baked Sweet Potatoes
- Loaded Sweet Potato Skins
Ingredients
- 2 ½ cups vegetable broth , 600 ml
- ½ cup uncooked quinoa , 90 g
- 15 oz can black beans, drained , 425 g
- 14 oz can diced tomatoes , 411 g
- ¼ cup chopped red bell pepper , 35.43 g
- ¼ cup chopped green bell pepper , 35.43 g
- 1 shredded carrot
- ½ cup chopped onion , 42.52 g
- 4 cloves garlic , peeled and minced
- ½ small chili pepper
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ cup corn kernels, canned or fresh , 90 grams
- 1 large sweet potato , about 340 g, peeled and diced
Toppings:
- chopped avocado chunks
- chopped green onions
- shredded carrot
Vegan Cashew Sour Cream:
- ½ cup soaked cashews , cashews soaked in water overnight
- 3-4 tablespoons water
- splash apple cider vinegar
- ½ teaspoon fine sea salt
- 1 teaspoon lime juice
Instructions
- Add the broth, sweet potato, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
- Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
- Set the slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
Vegan Cashew Sour Cream
- Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet) until smooth, for about 30 seconds, scraping blender once halfway in between.
- Serve on chili with your favourite toppings (avocado, chopped green onions).
