Some people call them pancakes, we call them flapjacks in South Africa. To us a pancake is a crepe and a flapjack is a crunchie!
With Cinnamon Apple Flapjacks, you’re not only treating your taste buds but also providing your body with essential nutrients. So, roll up your sleeves and let the aroma of cinnamon and apples fill your kitchen. Happy cooking!
Serving Ideas
Pair your Cinnamon Apple Flapjacks with a dollop of coconut yogurt and a drizzle of syrup for a delightful breakfast or brunch. For an added crunch, sprinkle some toasted nuts or granola on top. These pancakes also pair wonderfully with a steaming cup of herbal tea or freshly squeezed juice.
Ingredients and Substitutes
This recipe really uses simple ingredients that you will probably have in your home.
- Gluten-free flour for all-purpose flour
- Coconut oil for melted butter
- Apples with pears, blueberries, or strawberries
Cooking Tips for Cinnamon Apple Flapjacks
Gentle Mixing: When combining wet and dry ingredients, be gentle. Overmixing can result in tough pancakes.
Preheating is Key: Ensure your skillet or griddle is properly preheated before pouring the batter.
Even Heat Distribution: If using a skillet, spread a thin layer of oil to ensure even cooking.
Flip with Care: Wait for bubbles to form on the surface before flipping. Use a gentle hand to avoid deflating the pancakes.
Keep Warm: If cooking in batches, keep finished pancakes warm in a low oven while you finish the rest.
Equipment used
You will need the following to make this recipe:
- Mixing Bowls
- Whisk
- Non-stick Skillet or Griddle
- Spatula
- Measuring Cups and Spoons
Storing Tips
Store any leftover flapjacks in an airtight container in the refrigerator for up to 2 days. For longer storage, individually wrap cooled pancakes and freeze for up to a month. To reheat, simply pop them in the toaster or warm them in a skillet.
Looking for other Apple Recipes:
Cinnamon Apple Flapjacks
Ingredients
- 1 cup or 250g all-purpose flour
- 2 tablespoons or 25g granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup or 240ml non-dairy milk (such as almond, soy, or oat milk)
- 1 tablespoon apple cider vinegar
- 2 tablespoons or 30g melted vegan butter or oil
- 1 teaspoon or 5ml vanilla extract
- 1 small apple peeled, cored, and finely chopped
- Additional vegan butter or oil for cooking
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, combine the non-dairy milk and apple cider vinegar. Let it sit for a few minutes to curdle and create a buttermilk substitute.
- Pour the melted vegan butter or oil and vanilla extract into the milk mixture and stir to combine.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don't overmix; a few lumps are okay.
- Gently fold in the chopped apple pieces.
- Preheat a non-stick skillet or griddle over medium heat and add a little vegan butter or oil to coat the surface.
- Using a 1/4 cup (60ml) measuring cup, scoop the batter onto the skillet for each pancake. Use the back of the cup to spread the batter into a circle if needed.
- Cook the pancakes for about 2-3 minutes on one side, or until you see small bubbles forming on the surface.
- Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until they are golden brown and cooked through.
- Remove from the skillet and keep warm.
- Serve the pancakes with your favorite toppings such as maple syrup, sliced bananas, or a sprinkle of extra cinnamon.
