- 1/2 cup (120g) unsweetened applesauce. Unsweetened is best, I typically just buy it but you can make your own. Alternatively, you can use pumpkin puree or nondairy yogurt, but applesauce makes for the lightest texture
- 1/2 cup (120g) nondairy milk - such as oat milk or coconut milk
- 1 tbsp lemon juice
- 1–2 tbsp maple syrup (optional)
- 1 tsp vanilla extract
- 1 1/4 cup (150g) oat flour or grind your own gluten free oats, but make sure it’s very fine.
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional – vanilla or cinnamon and cardamom or any spice you feel like using.
- Whisk together the applesauce, nondairy milk, maple syrup, lemon juice, and vanilla.
- Add the dry ingredients. Stir to combine (don’t over mix just until all the lumps are gone).
- Heat a non-stick skillet over low heat.
- Scoop about 1/4 cup of batter per pancake into the pre-heated pan.
- Cook for 4-5 minutes or until the edges are starting to brown. Flip. Cook another 4-5 minutes. Take your time, low and slow is really the secret here.
- Repeat until all the batter is gone (I usually get 6-8 pancakes per batch)
- Top with fruit, maple syrup, coconut yogurt, chocolate chips, hemp seeds or anything you like and Enjoy!
Tip: you can mix in wet ingredients one or two organic eggs and whip well. The pancakes will be extra fluffy but not vegan.