Recipe by mielhollinger
This recipe is from the cookbook "How It All Vegan".
Top Review by Seebee
I found the original recipe to be rather bland. But, I had invested some of my homemade applesauce in it by the time I figured it out, so I was determined to fix it. I added a few pinches of salt to the batter as well as a finely chopped raw apple. When I poured the batter into my frying pan (less than a half cup per pancake rather than the whopping 3/4 cup the recipe instructs) I sprinkled it with a cinnamon/sugar mix I keep on hand before flipping it. (Aprox. 2 parts sugar and 1 part cinnamon.) Also, unless you're eating these for health reasons only and don't care about taste, don't skimp on oil in the pan even if it's nonstick: it's got to sizzle! The pancakes that crisped a little were the ones worth eating. Makes more than two generous servings!
- 1⁄2 cup rolled oats
- 3⁄4 cup cornmeal
- 3⁄4 cup flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1⁄4 cup applesauce
- egg substitute (to equal 2 eggs)
- 2 cups soymilk
Directions See How It's Made
- In a large bowl, stir together oat flakes, cornmeal, flour, baking powder, and cinnamon until evenly blended.
- Add the apple sauce, egg replacer, milk, and stir until"just mixed.
- "Portion out about 3/4 to 1 cup of the batter onto a hot non-stick pan or lightly oiled frying pan and cover with a lid.
- Let sit on medium heat until the center starts to bubble and become sturdy.
- Flip the pancake over and cook the other side until golden brown.
- Repeat process until all the batter is gone.
- Top with maple syrup.