When I was growing up, “breakfast for dinner” was a staple meal. Sometimes when we can’t figure out anything to have for dinner at my house, apple pancakes are a real crowd pleaser. With this recipe, I may have made them a little healthier than what I remember eating as a kid. My grandmother made the original version sprinkled with cinnamon and sugar and the pancakes had chunks of apple in them (which you can still do!) This healthier version cooks up a little quicker and can be made gluten-free by simply using gluten free oats. For breakfast, you could also add a tablespoon of protein powder to the batter for an extra morning “punch” to get you through until the next meal.
- ¾ cup unsweetened applesauce
- 2 eggs (or flax egg)
- ¼ cup unsweetened oat milk
- 1 tsp vanilla
- 1 Tbsp maple syrup
- 1 1/2 cup rolled oats
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp allspice
- ¼ tsp nutmeg
- ¼ tsp salt
- Put all ingredients into a blender and blend until smooth. If the batter seems too thick, add a few more tablespoons of oat milk.
- Heat the griddle and coat with canola oil or vegan butter.
- Pour batter in 1/3 cup portions, cook 2-4 minutes on each side.
- Top with maple syrup and/or chopped apples and cinnamon.
This recipe makes 6-8 pancakes, so double up and have extra for the next morning!