Vegan breakfast apple pancakes

Vegan breakfast apple pancakes

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 248 kcal
, Fat: 4 g
, Carbohydrate: 46 g
, Protein: 6 g

I love having pancakes for breakfast. I've tried many different recipes, from chocolate pancakes to banana pancakes and blueberry pancakes. However, this one with apple rings is currently my favourite. The juicy apple rings give the fluffy pancake batter an extra special twist. Every bite is an experience.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


160 g spelt flour
1 pinch salt
3 tbsp sugar
1 tsp baking powder
1 dl oat drink
¾ dl sparkling mineral water
1 tsp apple vinegar


oil for frying
2 apples *-*
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How it's done

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Mix the flour, salt, sugar and baking powder in a bowl. Create a well in the middle. Pour in the oat milk and water, mix to form a smooth batter. Stir in the cider vinegar.


Heat a dash of oil in a non-stick frying pan. Reduce the heat. Pour as much batter into the pan as it takes to make pancakes of approx. 8 cm in diameter, place two slices of apple and a little more batter on top of each. Once the undersides are cooked they will no longer stick to the pan. Toss the pancakes, finish cooking and then keep warm. Repeat with the remainder of the batter and apples.

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