Egg-Free Apple Cinnamon Pancakes

Ingredients

• 1 1/2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1/2 cup Applesauce
• 1 1/4 cups Milk (Dairy or Non-Dairy)
• 2 tablespoons Melted Butter or Oil
• 1 teaspoon Vanilla Extract
• 1/2 cup Diced Apple

Instructions

1. 1In a large mixing bowl, whisk together the 1 1/2 cups of All-Purpose Flour, 2 teaspoons of Baking Powder, 1 teaspoon of Cinnamon, and 1/4 teaspoon of Salt until well combined.
2. 2In a separate medium-sized bowl, combine the 1/2 cup of Applesauce, 1 1/4 cups of Milk (Dairy or Non-Dairy), 2 tablespoons of Melted Butter or Oil, and 1 teaspoon of Vanilla Extract. Whisk these ingredients together until they are thoroughly mixed.
3. 3Pour the wet ingredients mixture from the medium bowl into the large bowl containing the dry ingredients. Stir gently with a spoon or spatula until the ingredients are just combined and no dry flour streaks remain; avoid overmixing, as this can make the pancakes tough.
4. 4Gently fold the 1/2 cup of Diced Apple into the batter until it is evenly distributed.
5. 5Place a large griddle or a 10-inch (25 cm) frying pan over medium heat, aiming for a surface temperature of approximately 325-375°F (160-190°C). Lightly brush the cooking surface with a small amount of the 2 tablespoons of Melted Butter or Oil, and allow it to heat for 2-3 minutes until a drop of water sizzles and evaporates quickly.
6. 6Once the griddle is hot, pour 1/4 cup of batter onto the cooking surface for each pancake, ensuring they are spaced far enough apart to prevent them from touching.
7. 7Cook the pancakes for 2 to 3 minutes on the first side, until small bubbles appear on the surface, the edges look set, and the bottom is golden brown. Carefully flip each pancake with a spatula and cook for another 2 to 3 minutes on the second side, until golden brown and cooked through.
8. 8Serve the Egg-Free Apple Cinnamon Pancakes immediately.

Substitutions

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