Cinnamon Apple Pancakes
These pancakes are sweetened with applesauce and are dairy-free!
Servings: 24 mini pancakes
Ingredients
- ½ cup unsweetened applesauce
- 1 egg
- 2 tbsp maple syrup
- 1 tbsp mild-tasting oil plus more to grease pan
- ½ tsp vanilla extract
- ¾ cup all purpose flour
- 1 ½ tsp baking powder
- ½ tsp ground cinnamon
- ⅛ tsp salt
Instructions
- In a large bowl, whisk together the applesauce, egg, maple syrup, oil, and vanilla extract until smooth and well combined.
- Add the flour, baking powder, cinnamon, and salt directly to the bowl. Sprinkle the baking powder, cinnamon, and salt evenly over the flour so that they distribute well throughout the batter.
- Gently stir until just combined. Be careful not to overmix. A few small lumps in the batter are fine.
- Let the pancake batter rest for about 5 minutes. The batter should be thick but scoopable. If it seems too thick to spread slightly once added to the pan, stir in 1 tablespoon of water at a time until it reaches the desired consistency.
- Scoop about 1 to 2 tablespoons of the batter onto the heated skillet to form pancakes.
- Cook for about 2 to 3 minutes, or until the edges look set and bubbles begin to form on the surface.
- Flip the pancakes and cook for another 1 to 2 minutes, or until golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed.
Notes
-
- Use unsweetened applesauce. This gives you control over the sweetness and lets the apple flavor come through without making the pancakes overly sweet.
- Don't overmix the batter. Stir just until you no longer see streaks of dry flour. Overmixing can make the pancakes less tender and fluffy.
- Check the batter consistency after resting. The batter should be fairly thick but still easy to scoop. If it's too thick, add 1 tablespoon of milk (or dairy-free milk to keep these dairy-free) at a time.
- Cook over medium-low heat. The applesauce and maple syrup can cause the pancakes to brown fairly quickly, so avoid using high heat.
- Wait until the first side is set before flipping. The edges should look set, and a spatula should easily slide underneath the pancake.
Nutrition
Calories: 29kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 42mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.3mg
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