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.
- 2 cups flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons sugar
- 2 cups water
- 1⁄2 cup cinnamon applesauce
- 1⁄4 teaspoon vanilla extract
- 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.
Making these as we speak and I found them to be a great all-around recipe if you ran out of eggs and milk or have an allergy for both of them. I did adjust the recipe because some of the measurements seemed a little off and I am so glad I did because these hot cakes turned out to be thick and wonderful. It does cut down the servings so if you're looking for quantity, add more water. - Reduced baking powder to a little over 2 tsp. - Increased apple sauce about 2/3 C. - Started off with about 1/2 C water, added as I mixed the batter. I ended up with about 3/4 C but that only made 5 large pancakes.