These healthy dairy-free Apple Strudel Pancakes feature fibrous whole grains and ample micro-nutrients for morning energy. They’re enriched with buckwheat for nutrition and nutty flavor that complements the sweet earthy taste of apples and maple syrup.
Healthy Apple Strudel Pancakes are Infused with Dairy-Free Flavor
These are hearty pancakes to fuel you through the holiday season and beyond. They are a little dense, have a sweet but semi-bold taste, and will fill your belly. Here are some tips to help you flip the perfect flapjack every time.
Adjust the Batter Thickness as Needed
Pancakes are pretty easy to adjust – thin batter equals flat pancakes while thick batter equals tall pancakes. If you make them too thin, you’ll end up with fragile crepes, if you make them too thick, they won’t cook through. If the batter is too thick to pour, whisk in a little more milk beverage. You can always add more after a test pancake, too. If the batter is too thin, you can whisk in a little more flour and let the batter sit for 5 minutes to absorb the flour.
You might think that pancake recipes should always be spot on, but how thick your batter is can vary by climate and altitude, and by the ingredients you use. Sometimes flour absorbs more liquid, sometimes it absorbs less. And some milk beverages are richer than others. So don’t be afraid to adjust the batter as desired.
Making 100% Whole Grain Apple Strudel Pancakes
You can substitute wheat flour for the all-purpose flour, but that will make these apple strudel pancakes more dense. I recommend using white-wheat flour (which is 100% whole grain) or whole wheat pastry flour to keep the flavor and texture a smidgen lighter. Buckwheat flour is very heavy and thick, so it will make the batter a little gooier than you might expect.
Special Diet Notes: Healthy Apple Strudel Pancakes
By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, optionally soy-free, and vegetarian.
For egg-free and vegan apple strudel pancakes, see my Egg Substitute Guide and the note above about milk beverage.
- ¼ cup raisins
- 1 cup boiling water
- 1 tablespoon dairy-free buttery spread, plus additional for serving
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ⅓ cup finely chopped walnuts (omit for nut-free)
- 1 large apple, peeled, cored and chopped
- 1 cup buckwheat flour
- 1 cup unbleached all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1⅞ cup unsweetened dairy-free milk beverage
- ¼ cup oil, plus additional for greasing
- 2 tablespoons apple cider vinegar or white vinegar
- ½ teaspoon vanilla extract
- Maple syrup, for serving
- Put the raisins in a bowl and cover with the boiling water. Let sit for 10 minutes to plump, and then drain.
- Melt the 1 tablespoon buttery spread in a skillet over medium heat. Once it's bubbling, stir in the brown sugar and cinnamon. Cook for about 3 minutes, stirring, or until the sugar starts to dissolve.
- Add the walnuts, apples, and raisins. Cook until the apples are just tender when pierced with fork, about 4 minutes. Remove the skillet from the heat and let the mixture cool.
- In a large bowl, whisk together the flours, sugar, cinnamon, baking soda, and salt.
- Put the
- In a medium bowl, whisk the eggs. Add the milk beverage, ¼ cup oil, vinegar, and vanilla extract and whisk to combine.
- Pour the wet ingredients into dry and stir until just combined. Fold in the apple strudel mixture.
- Heat a nonstick pan or griddle over medium heat. Add a little oil to grease the pan. Once the pan is hot, ladle about ¼ cup batter per pancake into the pan. Cook for 2 to 3 minutes, flip, and cook until golden, 1 to 2 minutes.
- Serve the pancakes warm with maple syrup and dairy-free buttery spread.