Apple and Honey Pancakes – The Jewish Food Hero Kitchen

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Vegan Apple and Honey Pancakes for Rosh Hashanah

It feels good sometimes to make a special breakfast, especially for Rosh Hashanah.

I have never been a pancake fan. In the last year, my daughter started asking for pancakes so I was forced to engage with the world of pancakes. I made a plant based vegan pancake recipe specifically with the high holidays in mind. 

Perfect for Rosh Hashanah special breakfast

Last year, I created a oil free granola recipe for the high holidays.  This recipe includes apples and honey, both symbolic foods for Rosh Hashanah. Vegan Apple and Honey Pancakes for Rosh Hashanah

These vegan pancakes are fluffy, thick and delicious. They are as tasty as normal egg and oil pancakes but feel much lighter in the body.  Adding apple compote on top is yummy as is high quality organic maple syrup

What I particularly love about this for Rosh Hashanah:

  • Including apple cider vinegar adds a subtle and necessary sour taste to the pancakes
  • Combining oat flour and white whole wheat flour – it feels like if the recipe called for just one or the other, it would be too gummy or too heavy
  • 1 Tbsp of raw kosher honey adds just the perfect level of sweetness
  • Enjoy the pancakes with apple compote, organic maple syrup, or raw kosher honey.

Raw Kosher honey  

We eat more honey this time of year. Raw kosher honey has many benefits like natural vitamins, enzymes and phytonutrients allowing it to benefit your body.  I wrote a longer post about raw honey here. Vegan Apple and Honey Pancakes for Rosh Hashanah

These pancakes would be a perfect breakfast or brunch during the days of awe between Rosh Hashanah and Yom Kippur. After you eat them once, they will become a family favorite.

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From the Jewish Food Hero Kitchen: Apple and Honey Pancakes

  • Author: Jewish Food Hero



For Pancakes:

  • 1 ¼  cups oat flour (rolled oats ground in a blender)
  • 1 ¼ cups white whole wheat flour
  • 1 cup of rice milk
  • 1 tsp chia seeds
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • 1 cup of unsweetened applesauce
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp vanilla

For Apple compote

  • 5 apples, peeled, cored and sliced thin
  • ½ cup water
  • 1 tbsp brown sugar


Make apple compote first:

  • Peel, core and slice the apple into small pieces
  • Place apples and brown sugar into a soup pot
  • Simmer over medium heat for 20 min or until soft and mushy
  • Set aside

Prepare pancake mix:

  • Place 1 tbsp chia seed in the rice milk and stir well.  Set aside for 10 min to thicken.
  • Blend whole oats to a flour and place in large mixing bowl
  • Add white whole wheat flour, baking soda, baking powder and salt.
  • In another mixing bowl, combine wet ingredients: apple sauce, vanilla and the rice milk/chia seed mixture
  • Add the wet ingredients to the dry ingredients and blend gently and evenly
  • Let sit for 10-20 min before making the pancakes

Make the pancakes

  • Turn on the stove with a pan to medium heat.
  • When the pan is hot, spoon one pancake mixture into the pan
  • When you see tiny bubbles in the middle and the edges look done, gently flip the pancake
  • Repeat until all the pancake mixture is gone
  • Eat warm with apple compote or maple syrup

If you like this recipe, you’ll love the Jewish Food Hero Cookbook: 50 Simple Plant-Based Recipes for your Holiday Table.



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