I’ve discovered an added secret bonus to silver dollar pancakes {like I needed another reason to make them}: they’re the perfect one-handed breakfast to eat while taking care of a newborn. 
This time I skipped the chocolate chips, a rare occasion in my pancake-making, and went with a fruit-loaded vegan buttermilk pancake.
In case apples in your pancakes isn’t enough apple for you, top the pancakes with more apple chunks. For super apple power, add a dollop of fresh homemade apple butter. Now we’re talking.
Apple Buttermilk Pancakes
Keywords: breakfast vegetarian vegan
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup oats
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups almond milk
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4-1/2 cup diced apples
Instructions
Mix apple cider vinegar and almond milk together. Set aside.
Combine remaining ingredients except apples.
Stir in milk mixture.
Gently fold in apples.
Heat a skillet to medium; cook pancakes several minutes on each side. {Flip when you see air bubbles or the edges start to dry.}
Serve with extra apples on top.
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