Spiced Apple+Pecan Pancakes

International Pancake Day…whaaa, did I miss it?! Apparently yesterday was the BIG day, and seeing as I had planned to post pancakes on Friday anyways – I’m bumping it up to today to catch the tail-end of this classic breakfast wave. There were some really yummy looking stacks out there! Love it. Although mine aren’t piled high, they have the makings of a pretty impressive tower. These Spiced Apple+Pecan crumpet-esque pancakes are SUPER fluffy (3/4inch thick), airy, and lightly spiced, so you can literally grab&go – as I do. I was taught that air bubbles are a MUST in pancake batter (they also do a decent job at catching all that syrup). I can just hear THAT sizzle now as the batter hits the skillet. Ahh, childhood memories.

Spiced Apple+Pecan Pancakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

My childhood is calling! Fluffy, lightly spiced pancakes perfect for a weekend treat (or really…any day of the week). This super easy pancake recipe is one of my goto’s when that savoury/lightly sweet carb craving hits. 

Course: breakfast, snack, sweet treat
Cuisine: plant based
Keyword: spiced, pancakes, fluffy, apples, pecans
Servings: 8 small pancakes
Author: thecrimsonsink
Ingredients
Spiced Pancakes
  • 1&1/2 cups spelt flour
  • 1&1/2 tbsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cardamon
  • 1 cup unsweetened almond milk, room temp.
  • 1 tbsp apple cider vinegar
  • 1/4 cup pure maple syrup
  • 2 tbsp walnut oil or alternative
  • 1 tbsp fresh ginger, finely grated
  • 1 tsp pure vanilla extract
Apple+Pecan Topping
  • 1 crisp apple – cored & sliced (about 1.25cm thick)
  • 1/4 cup whole pecans
  • 3 tbsp coconut palm sugar
  • 3 tbsp pure maple syrup
  • 1 tbsp coconut oil
  • 1/2 tsp ground cinnamon
  • pinch sea salt
Instructions
Spiced Pancakes
  1. Add the flour, baking powder, sea salt, and spices to a large bowl. Whisk to combine. Set aside.
  2. In a separate bowl, add the almond milk and apple cider vinegar. Stir and allow it to rest for about 5mins so it can curdle. Once curdled, add the maple syrup, oil, ginger, and vanilla. Stir well.
  3. Make a well in the dry ingredients (flour mixture), and pour the wet ingredients into the centre of the well. Gently whisk just until combined. *You don’t want to over mix the batter as you’ll lose a lot of those air bubbles that makes these pancakes so fluffy.
  4. Allow the batter to rest for 5mins – heat a skillet in the meantime.
  5. Lightly grease a skillet and heat it over med./low heat. Add a scoop of the batter to the hot skillet and cook until golden-brown, flipping to repeat on the other side – about 2-3mins per side. A good indicator of when to flip the pancake is when you can see a few bubbles ‘bursting’ on the surface of the uncooked side (means the heat is making it’s way through i.e. no doughy centre).

  6. Remove from the skillet and serve warm, or place onto a cooling rack.
  7. Wrap & store any leftovers in the fridge. Good for 2-3days.

Apple+Pecan Topping
  1. Add all of the ingredients except the sliced apple to a skillet over med. heat. Stir well to combine. 

  2. Bring to a gentle boil – turn the heat to med./low or low if necessary. Allow mixture to gently boil for about 5mins, or until syrup-like consistency, with minimal stirring. After the maple mixture has boiled, give it a good whisk or stir.

  3. Add the apple and gently fold into the mixture. Cook for another 1-2mins, stirring often, and then remove from heat.

  4. Serve warm.
  5. ~ Keep pancakes warm by placing on a rack or baking sheet in a 220*F oven.
Recipe Notes

~ Keep pancakes warm by placing on a rack or baking sheet in a 220*F oven.

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