My aunt just sent me fresh Vermont maple syrup last week, and let me tell you, it is so much better than the stuff you can buy at the store! It was the perfect excuse to make my daughter some allergy-free pancakes, and luckily my food-blogging soul sister, Tessa the Domestic Diva, posted one of her pancake recipes just the other day! I made a few modifications to her yummy recipe to create my own apple-cinnamon pancakes - yum!
The recipe is super simple, consisting of whisking the dry ingredients in one bowl, mixing the wet ingredients in another, and combining them together. I cooked them on a hot griddle and was delighted with their fluffiness.
My daughter, who is a huge fan of pancakes and maple syrup, had no problem devouring an entire plate of these!
Apple Cinnamon Pancakes
(makes about 16 - 4" pancakes)
- 1/2 c sorghum flour
- 1/2 c oat flour (grind yourself!)
- 1/2 c tapioca starch
- 1 T baking powder
- 1 t baking soda
- 1 t cinnamon
- 1/2 t salt
- 1 c unsweetened applesauce (you could use pumpkin too!)
- 1/2 c non-dairy milk (we used coconut)
- 1/2 c water
- 3 T ground flaxseed (or chia seed)
- 4 T oil
- Preheat a skillet or griddle over medium heat.
- Combine the wet ingredients in a medium bowl and let sit for a few minutes so that the flax/chia seed gels up.
- Whisk the dry ingredients in a small bowl and sprinkle over the wet ingredients, stirring to combine.
- Pour the batter, 1/4 cup at a time, onto the greased, preheated skillet. When the top is filled with little bubbles and the underside is golden brown, it is time to flip! Cook for an additonal 1-2 minutes.
- Enjoy with vegan margarine, powdered sugar, fresh fruit, or syrup!