Vegan apple pancakes are your plant-based answer to light and fluffy flapjacks! Made with self-rising flour, crisp apples, and a hint of cinnamon, you'd never know they aren't made with dairy or eggs!
In a medium bowl, mix milk, vinegar and apple cider together. Let set for 2 minutes.
In a large mixing bowl, combine flour, apple, cinnamon and sugar.
Make a well in the middle and pour milk mixture into the flour.
Mix until batter is smooth and mostly free of lumps. Let the batter rest for 10 minutes.
Heat a non-stick skillet on low-medium heat. Grease skillet with a bit of butter and pour ⅓ cup of batter per pancake. Cook pancakes until bubbles form on the surface then flip to cook on the other side until golden brown. Repeat until no batter is left.
Prepare topping: In a medium bowl, mix agave nectar, cinnamon, apple and lemon. Heat a medium pan with butter and caramelize the apple as you desired. I left mine for 1 minutes by stirring occasionally.
Serve pancakes with apple topping and vegan butter.
Notes
Recipe makes about 12 4-inch pancakes.
No self-rising flour? You can use all-purpose flour but add 1 tablespoon baking powder to the dry ingredients.
Gluten-free? Substitute a 1:1 gluten-free flour and add 1 tablespoon baking powder.