Applesauce Pancakes

My applesauce pancakes are perfectly thick and fluffy and made with wholesome ingredients! No flour is needed; they cook up in minutes. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 2

Cook Time 5

Total Time 7

Servings servings

Calories 60kcal

Author Arman Liew

Ingredients

1 cup rolled oats can sub for quinoa or buckwheat flakes
1/4 cup milk I used unsweetened almond milk
1/2 cup unsweetened applesauce
1 teaspoon apple pie spice see notes above to make your own
1 tablespoon baking powder
1 tablespoon apple cider vinegar
1 tablespoon maple syrup

Apple Pie Compete

1/2 small apple chopped
1 teaspoon apple pie spice

Instructions

Premix your spices into your applesauce. Combine all the ingredients in a blender. Blend until smooth. Alternatively, use a large mixing bowl. Start with the dry ingredients, before adding in the wet ones. Mix until fully combined.
Let the batter sit for at least 5 minutes, for the mixture to thicken.
Preheat a nonstick frying pan over medium heat. Once the pan is hot, pour the batter in the pan, using a 1/4 measuring cup as a scoop. Cook for 1-2 minutes or until golden on the edges and a spatula can easily flip it. Cook for another 1-2 minutes, or until thick, fluffy and crispy.
Repeat until all the batter is used up. If possible, cover the pan when cooking. Serve up or allow to cool and freeze individual portions.
While the pancakes cook, make the apple compote. Stovetop or microwave, heat up the chopped apple in a layer of water and apple pie spice until soft and tender. Sprinkle with extra cinnamon and top your pancakes with them.

Video

Notes

TO STORE: Place leftover applesauce pancakes in an airtight container in the fridge for up to 4 days.

TO FREEZE: Place the cooled pancakes in a ziplock bag and store them in the freezer for up to six months.

TO REHEAT: Reheat the pancakes in a non-stick pan over medium heat or microwave them in 20-second increments.

Nutrition