Vegan Apple Spice Pancakes
Prep time
Cook time
Total time
Vegan Apple Spice Pancakes whole grain pancakes can be made thicker or thinner by using more or less soy milk. However, I think my measurement is perfect for those of us who like a fluffy slightly thick pancake. Any non-dairy milk will do. Soy milk is just my favorite.
Serves: 9 waffles
  • 2 tbsp ground flax + 4 tbsp water
  • 1 cup whole spelt flour
  • ½ cup teff flour (or buckwheat)
  • ⅓ cup coconut sugar or raw cane sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 tsp cinnamon
  • ¼ tsp nutmeg (freshly ground)
  • scant ⅛ tsp ground cloves
  • 1¼ cup soy milk + 1 tsp apple cider or white vinegar
  • 1 teaspoon vanilla extract
  • ¼ cup + 2 tbsp applesauce
  • 2 tsp freshly ground ginger
  • 2 tbsp coconut, canola, or grapeseed oil + more for frying pancakes
  • maple syrup
  • sliced apples
  • toasted nuts and/or seeds
  1. Combine the flax and water in a large mixing bow to make the flax egg.
  2. Combine the flour, sugar, salt, baking powder, baking soda, and spices in another large bowl.
  3. To the flax egg add the soy milk, vinegar, vanilla, applesauce, ginger, and oil and whisk well, until combined.
  4. Stir the wet ingredients into the dry ingredients until just combined.
  5. Preheat a skillet and melt a couple tablespoons of coconut oil on the surface. Ladle some batter onto the skillet (about ½ cup), and fill with as many pancakes as you can comfortably fit. I can do 3 in my skillet.
  6. Cook on each side for about 2 minutes, and place cooked pancakes onto a clean plate which you can keep warm in the oven at its lowest setting.
  7. Complete with the remaining batter.
  8. To serve top the pancakes with maple syrup, toasted nuts or seeds, and sliced apples.
Recipe by Sweet Potato Soul by Jenné Claiborne at