Pancakes and applesauce, together at last!
It’s been a very busy month with life in general, all is good and I hope everyone is doing well! Things should be back to normal and I hope to post a new recipe at least once a week from now on. Today I share with you a very easy pancake recipe to add to your pancake repertoire.
As the title says, these are filled with the goodness of apples and cinnamon. I used an organic jarred unsweetened applesauce here, but you can make your own pretty easily following this recipe from Food 52. I did some of the pancakes with apple slices cooked in and some without, feel free to do the same or any way you prefer. I personally loved the ones with the apple slices, they cook up soft and tender while adding a bit of texture. So good!
Mix up the spices and flours to suit your taste. For this recipe I’ve used cinnamon and a dash of nutmeg. You may opt to replace the nutmeg with cardamom or allspice, or keep it simple with just cinnamon.
For the flour, spelt is my absolute favorite, but of course you can sub in your favorite flour or flour blend.
These pancakes are every bit as good as they sound. Tender and fluffy, I’m pretty sure you’ll be whipping these up often! If you happen to have leftovers, they store well in the refrigerator or freezer and heat up nicely when ready to eat. Enjoy!
Simple, wholesome and delicious!
CINNAMON APPLESAUCE PANCAKES
- 1 1/2 cups light spelt or unbleached all-purpose flour
- 2 tablespoons coconut or organic pure cane sugar
- 2 heaping teaspoons baking powder
- 3/4 teaspoon cinnamon
- pinch of nutmeg
- pinch of mineral salt
- 1 1/4 cups unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (divided), for greasing
Preheat: Heat griddle as per instructions or if using a large skillet heat over medium to medium-high heat. Meanwhile, preheat oven to 200 degrees F, and place a baking sheet on the middle rack while oven is heating.
Prepare: In a large mixing bowl, add flour, sugar, baking powder, cinnamon, nutmeg and salt, mix well. Next, add in the applesauce, non-dairy milk and vanilla extract, mix until just combined, do not over mix. Your mixture may seem to swell up a bit due to the baking powder, this is normal.
Clean and quarter an apple, remove the core. Cut into thin slices about 1/8 – 1/4 inch.
Cook: Place 1 teaspoon of oil on the griddle/skillet and spread evenly over the cooking area (I use a silicon brush). Place 2 apple slices on griddle, side by side, where pancake batter is going to cook. Using a 1/4 cup measuring cup, scoop batter and place on top of apple slices. Cook until bubbles form on the top and edges start to look leathery, about 2 1/2 – 3 minutes per side. Flip pancakes, cook another 2 – 3 minutes. Repeat until batter is gone.
As pancakes finish, place them in the oven on the warm cookie sheet to keep warm until all pancakes are ready.
Serve with pure maple syrup. A few fresh apple slices would also be great to serve.
Makes about 8 pancakes. Serves 2 – 3
Store leftover pancakes in an air tight container in the refrigerator or freezer. Reheat your pancakes using one of these methods from eHow.
If using a heavier flour, such as oat, whole-wheat or whole-spelt flour, you may need to add a tad more milk to the batter before cooking.
Make a vegan buttermilk by adding a teaspoon of apple cider vinegar or juice of 1/2 small lemon to the milk 10 minutes before using.
I used Fuji apples here. Crisp and sweet, they are my favorite. Use your favorite apple.
Vary up your spices with cardamom, allspice or cloves in place of the nutmeg.
For maximum fluffiness, once you place the batter on the griddle, do not flatten out the top to try to spread the pancake unless you’re adding apple slices underneath. I learned this from experience, my pancakes weren’t bad but just not as fluffy as they could’ve been.
For thicker pancakes use less milk, for thinner use more.