Prep 5 mins
Cook 15 mins
These pancakes use applesauce for a moister pancake. The recipe doesn't use eggs or milk, due to my daughter's food allergies. It also makes great waffles.
- Combine dry ingredients, then add remaining ingredients and beat together.
- Pour the batter onto a hot, lightly oiled griddle or skillet. Cook until pancakes have a bubbly surface and slightly dry edges (2-3 minutes). Turn pancakes. Cook for an additional 2-3 minutes until golden brown.
- Note: For waffles, add 3 TBSP oil to the batter.
Very tasty! Bearing in mind comments of others and a look at a different recipe, I used (1) milk instead of water - and a half cup less than called for, (2) nutmeg and a little extra cinnamon, (3) half a cup more applesauce (and chunky instead of regular), and (4)
I was looking for a recipe that didn't have any milk or eggs or butter. I tried this recipe and I think it was a little bitter. Maybe it calls for too much baking powder.
This was pretty good. Esp for dairy/egg free. I didn't follow recipe exactly. I added water sparingly until I got the consistency I wanted. I also used stevia and a lil bit of brown sugar (and omitted sugar from the recipe), pumpkin pie spice and cinnamon and unsweetened applesauce. If you don't have sweetened apple sauce you'll need the extra sugar. These were fluffy and cooked all the way thru. The texture was a lil chewy. Not like regular pancakes. But that coulda just been cuz the way I made them. Try making 1. Taste it. Then add what you think is missing and cook up another one. Everyone likes different flavors so personalize it. Enjoy! Thanks for this recipe! So easy!