Apple Rum Raisin Pancakes Recipe
dairy-free fall breakfast idea
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Fall breakfast idea for cozy and delicious rum raisin apple pancakes with a side of bacon.
Cozy autumn breakfast idea
Would a brisk autumn morning even be complete with a hot stack of delicious pancakes? With the perfect blend of apple, rum, and raisin flavors, these pancakes will be a hit with your whole family. And the best part? They are completely dairy-free! So, whether you are lactose intolerant or simply looking for a healthier option, this dairy-free and high fiber recipe has got you covered.
High fiber breakfast idea for apple rum raisin pancakes.
These cozy and comforting pancakes are the best breakfast for a chilly autumn morning. Most people overlook the combination of apple and raisin, and especially with the warm hint of cinnamon and spiced rum. It’s such a warm and inviting flavor blend. I substituted coconut milk, touch of fresh lemon and dairy-free yogurt alternative to recreate the flavor of buttermilk. Honey Crisp or Pink Lady apples are my favorite to use for this recipe, but try your favorite or whatever is in season where you are. (Or take a trip to the mountains and grab some REALLY fresh apples, the best!) Makes 12 four inch pancakes.
Let’s begin!
Ingredients for apple rum raisin pancakes
1/2 cup dark raisins
1/2 cup spiced rum
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
3 tbsp dark brown sugar
1 tsp salt
1 tsp ground cinnamon
2 large eggs
1 1/2 cup canned coconut milk (full-fat)
1/2 dairy-free unsweetened vanilla yogurt alternative (Silk Greek style coconutmilk yogurt is what I used.)
1 tsp fresh lemon juice
1/4 cup plant butter, (melted and slightly cooled, I like to use Country Crock olive oil blend.)
1 large apple, peeled and grated (roughly 2 cups, Honey Crisp or Pink Lady is preferred)
Optional caramelized apple slice topping ingredients: one large apple, peeled, cored and sliced then tossed in 2 tsp fresh lemon juice, and 2 tbsp plant butter.
How to make apple rum raisin pancakes
Instructions
Add raisins to a small bowl and pour rum over top and let soak for at least one hour (up to 4 hours is fine.)
Grate your apple and squeeze grated apple with a few paper towels to dry them as much as possible, so the juice won’t dilute the batter when added.
In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt and cinnamon.
In a separate medium bowl, whisk together eggs, coconut milk, yogurt and melted plant butter.
Add wet mixture into large bowl with dry ingredients and stir until just combined and moistened. Drain raisins and pat dry. Fold raisins and grated apples into batter.
To cook, grease or butter a large skillet or griddle and heat to medium temperature. Pour 1/4 cup batter at a time and cook first side until small bubbles appear on edges, then flip and cook other side about one minute longer or until when pressed in middle, bounces back.
How to keep pancakes warm in oven
If you don’t have a large griddle and would like to be able to serve all pancakes at the same time, you can keep them warm in a preheated oven: Before cooking, preheat your oven to 200℉ and add them when done to a sheet pan. That is a low enough temperature that they should not continue to bake but keep them warm until ready to serve.
How to make fried apple topping (optional)
Toss sliced apples in lemon juice. Heat a medium sized skillet to medium heat and add butter. When butter is melted, add apples and cook until just tender, a 1-2 minutes on each side. Apples will turn a light golden brown. Add fried apples to top of pancakes before serving.
Stack pancakes, top with garnish if desired, and serve with pure maple syrup for a delicious and cozy fall breakfast.
High fiber breakfast idea
Apples and raisins make these pancakes a high-fiber breakfast choice to add to a balanced and healthy diet. I’ve never been a fan of plain pancakes. I feel like to justify the flour and sugar, you’ve got to add in some healthy and whole ingredients to balance it out. I was sold with the first bite!
The apple and rum soaked raisins make this an incredible flavor combination to enjoy on a fall morning with a cup of coffee of glass of orange juice. (…and maybe a side of bacon!)
Enjoy!
🍎Julie
Apple Rum Raisin Pancakes (dairy-free recipe)
Ingredients
Instructions
- Add raisins to a small bowl and pour rum over top and let soak for at least one hour (up to 4 hours is fine.) Set aside.
- Grate your apple and squeeze grated apple with a few paper towels to dry them as much as possible, so the juice won’t dilute the batter when added. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt and cinnamon.
- In a separate medium bowl, whisk together eggs, coconut milk, yogurt and melted plant butter.
- Add wet mixture into large bowl with dry ingredients and stir until just combined and moistened. Drain raisins and pat dry. Fold raisins and grated apples into batter.
- To cook, grease or butter a large skillet or griddle and heat to medium temperature. Pour 1/4 cup batter at a time and cook first side until small bubbles appear on edges, then flip and cook other side about one minute longer or until when pressed in middle, bounces back.
- Stack pancakes, top with fried apple garnish if desired, and serve with pure maple syrup for a delicious and cozy fall breakfast.
- Toss sliced apples in lemon juice. Heat a medium sized skillet to medium heat and add butter. When butter is melted, add apples and cook until just tender, a 1-2 minutes on each side. Apples will turn a light golden brown. Add fried apples to top of pancakes before serving.
Notes
How to keep pancakes warm in the oven: If you don’t have a large griddle and would like to be able to serve all pancakes at the same time, you can keep them warm in a preheated oven: Before cooking, preheat your oven to 200℉ and add them when done to a sheet pan. That is a low enough temperature that they should not continue to bake but keep them warm until ready to serve.
High fiber breakfast idea: Apples and raisins make these pancakes a high-fiber breakfast choice to add to a balanced and healthy diet. I’ve never been a fan of plain pancakes. I feel like to justify the flour and sugar, you’ve got to add in some healthy and whole ingredients to balance it out.
Note: I used dairy-free products because I am lactose intolerant, but feel free to substitute with real dairy ingredients in equal amounts, if desired. For the coconut milk and lemon juice, if would recommend substituting buttermilk.
Nutrition Facts
Calories
174Fat (grams)
4 gCarbs (grams)
21 gFiber (grams)
2 gNet carbs
20 gSugar (grams)
5 gProtein (grams)
4 gSodium (milligrams)
198 mgCholesterol (grams)
28 mgNutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information. Per serving.
