Once the jar of applesauce is open, what are you going to
do? Why, pancakes, of course!
½ cup all-purpose flour
2 teaspoons granulated sugar
½ teaspoon baking powder
Several sprinkles of ground cinnamon
A sprinkle or two of ground nutmeg
Pinch of salt
½ cup non-dairy milk (I like almond, but any will do)
¼ cup unsweetened applesauce
Slosh of vanilla extract
Non-dairy butter or coconut oil for frying
- In a small bowl (I like to use a cereal bowl), combine the flour, sugar, baking powder, spices, and salt.
- Add in the milk, applesauce, and the vanilla, and stir until just barely combined.
- Put about 1 TBLSP of butter or oil into the skillet over medium-high heat. Plop the batter into the butter once it’s sizzling at about ¼ cup per pancake. You should get four of ‘em. When there are bubbles all over the surface of the pancakes, flip ‘em, frying until they’re golden brown.
Serve with sliced apples, bananas, or other fruit, and top
with maple syrup, jam, or applesauce!
Variations:
- Put slices of apple underneath the pancake batter in the pan to get an artistic effect.
- Make a buttermilk version by combining the non-dairy milk with a slosh of apple cider vinegar or lemon juice and letting it sit for a few minutes to curdle. Then proceed as above.
- I was running low on cinnamon, so I used cardamom. OMG. Try allspice or cloves, too.
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