Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tbsp (25g) brown sugar
  • 2 tsp (10g) baking powder
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1.5g) fine sea salt
  • 1 cup (245g) unsweetened applesauce
  • 1 cup (240ml) almond milk
  • 2 tbsp (30ml) melted coconut oil
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt until no large clumps of brown sugar remain.
  2. In a medium bowl, combine the applesauce, almond milk, melted coconut oil, maple syrup, and vanilla extract; whisk until smooth.
  3. Pour the wet mixture into the dry ingredients and fold gently with a silicone spatula just until combined, leaving a few small lumps.
  4. Heat a non-stick skillet over medium heat with a touch of oil. Pour 1/4 cup of batter per pancake.
  5. Cook until bubbles form on the surface and edges look set, then flip and cook until both sides are a deep mahogany-gold.