Cinnamon Applesauce Pancakes
- Ready In:
- 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.
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I followed the exact recipe, but I only had regular unsweetened apple sauce. I added cinnamon, cause yum! I loved them and my kids said they're the best ones they've ever had! I really enjoyed how thick and fluffy they were. I omitted the sugar entirely and apple sauce sweetened it more than enough on it's own. I love that there were no milk or eggs, as I am lactose intolerant and get sick from eggs as well. I will definitely make them again!
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.