Egg Free Pancakes
1½ cups white whole-wheat flour
2 teaspoons baking powder
¼ teaspoon salt
1½ cups unsweetened almond milk or other unsweetened non dairy milk
¼ cup unsweetened applesauce
2 tablespoons oil, melted (coconut, veg, olive, rapeseed etc.
1 tablespoon sugar
1 teaspoon vanilla extract
- Whisk flour, baking powder and salt in a large bowl. Whisk milk, applesauce, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist over mixing—it will make the pancakes tough.
- Let the batter sit, without stirring, for 10 to 15 minutes. (As the batter rests, the baking powder forms bubbles that create fluffy pancakes.)
- Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan (or onto the griddle).
- Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes.
- Flip and cook until golden brown on the other side, 2 to 4 minutes more.
- Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
Store mixture in a squirty ketchup bottle in the fridge to dispense directly into a hot pan.
Serve with whatever fruit you have available
Make a sauce from peanut butter and warm water
Sprinkle with cinnamon.