These whole-wheat applesauce pancakes contain no butter or oil, yet they are tender and fluffy, with a delightful apple flavor.
I like to flavor these pancakes with vanilla – I love the combination of apple and vanilla and find that cinnamon sometimes masks other flavors rather than highlight them – but adding a small amount of ground cinnamon (1/2 teaspoon) is certainly an option.
The addition of maple syrup to the batter means that these applesauce pancakes are sweet enough on their own, so no extra maple syrup is needed when serving them.
- 2 cups white whole-wheat flour
- 1½ tablespoons fresh baking powder
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup reduced-fat milk
- 2 cups unsweetened applesauce
- ¼ cup pure maple syrup
- 1 tablespoon pure vanilla extract
- Nonstick cooking spray for frying
- In a large bowl, whisk together the flour, baking powder and salt.
- In a medium bowl, whisk together the eggs, milk, applesauce, maple and vanilla.
- Pour the liquid mixture into the flour mixture and gently whisk, or mix with a spatula, just until combined, allowing the batter to remain lumpy.
- Preheat a nonstick griddle or two large (12-inch) nonstick skillets over medium heat, about 4 minutes. Spray griddle with nonstick cooking spray.
- Pour a scant ¼ cup of batter per pancake onto griddle. Cook about 2 minutes on each side, or until golden brown and cooked through.