Apple Pancakes

The spices and seasonal apples make these the perfect pancakes for a beautiful October day.

I’ve been craving pancakes for the last two days but didn’t have any eggs. I was talking to my natural food chef friend @chowamigos last night and she suggested I use a flax “egg” instead. I was also fresh out of flax but as it turns out, chia seed produces the same result. For those of you unfamiliar with substituting chia or flax seeds for an egg, try it. When you add water to the ground seed, it starts to get slimy and congeal to the consistency of an egg. It’s magic.

I was also lacking ingredients from my regular pancake recipe (story of my life) so I consulted my 3 favorite gals, Homemade, Smitten Kitchen, and It’s All Good, for theirs. After a little mixing, matching and mad scientist experimenting, I produced these delicious, vegan, Honeycrisp apple pancakes to call my own.

Honeycrisp Apple Pancakes

Makes 9 medium sized pancakes

Dry Ingredients

  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cinnamon
  • pinch of cardamom

Wet Ingredients

  • 1 chia or flax “egg”
  • ¼ teaspoon pure vanilla extract
  • 1 ¼ cup of almond milk
  • 1 tablespoon of 100% pure maple syrup

Additional Ingredients

  • Coconut oil for pan
  • 1 Honeycrisp apple, cored, and thinly sliced

How to make a chia/flax seed egg

(Makes 1 “egg”)

Combine 1 tablespoon ground flax or chia with 3 tablespoons of water. Whisk together until it becomes a gelatinous consistency and let sit for 5 min.


  1. Preheat your oven to 250 degrees.
  2. Whisk wet ingredients together in a small bowl.
  3. Combine dry ingredients together in a large bowl.
  4. Make a well in the center of your dry ingredients, pour in wet ingredients and whisk together until it becomes a smooth, creamy consistency. (If it seems too thick, add in a little water)
  5. Heat your skillet or sauté pan to medium-low.
  6. Add enough coconut oil to coat the bottom of your pan.
  7. Spoon 4 tablespoons of batter into the pan, leaving space between each one. I was able to fit 3 medium sized pancakes at a time.
  8. Arrange an apple slice over the batter.
  9. When you see bubbles appear on top and the pancakes appear dry around the edges, flip to cook on the other side.
  10. Pancakes are done when they are golden brown on the underside and apples are a slightly caramelized.
  11. Transfer the pancakes to a plate in your warm oven until you are ready to serve.



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Love and Leafy Greens,






Joanie Johnson, CHC, CPT