The applesauce and cinnamon added to these pancakes adds great flavour and smell amazing.
Ingredients Makes: Approx. 15 medium pancakes
2 cups all-purpose flour
1 tbsp baking powder
2 tbsp fine ground raw sugar
1 tsp cinnamon powder
Pinch of sea salt
2 eggs, mixed
3/4 cup applesauce
1 1/4 cup milk ~or~ plain unsweetened almond milk
1 tsp vanilla extract
1 tbsp coconut oil
Maple syrup, for serving
Combine dry ingredients. In a medium-sized bowl combine the flour, baking soda, sugar, cinnamon powder and sea salt; then set aside.
Combine wet ingredients. In a large bowl break the eggs, make sure there are no shells, then mix. When the eggs are mixed, stir in the applesauce, the milk or almond milk and the vanilla extract.
Combine the dry and wet ingredients. Whisk the combined flour mixture slowly into the milky-applesauce mixture until well mixed. If the pancake mixture is too thick, add a little more milk. If the mixture is to runny for personal taste, just add a little more flour to the batter.
Make the pancakes. In a large skillet or non-stick frying pan over medium heat add a half a teaspoon of coconut oil. Ladle 1/4 cup of pancake mixture into the pan for every single pancake. Three to four small pancakes should be able to be made at once in a large skillet. Turn the pancakes over when the bubbles form on the tops and then open up and the edges start to look firm (about 1-2 minutes). Cook for about 1 minute on the other side. Repeat with the rest of the mixture until all the pancakes are cooked. You can keep the pancakes warm in the oven on they lowest available temperature while you make the entire batch.
Stack the pancakes onto plates and serve immediately. Enjoy with maple syrup and fresh fruit.
Recipe shared by: J. Marshall
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