Light and fluffy or thick and hearty, pancakes are a great meal at any time of day, breakfast, lunch, or supper. Of course they’re great with butter, but if you’re counting calories you can simply skip the spread and use sugarfree syrup or diet jelly for a topping.
All of these applesauce pancake variations are rich, moist, and filling. They’re best served right from the griddle.
Applesauce Pancakes 1
1 cup flour
1 tbsp brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
dash of salt
1/2 cup soymilk (or other milk, but soymilk tastes best!)
2/3 cup sugarfree applesauce
Combine well but don’t overmix. NOTE: if you’re not worrying about calories, these pancakes taste great with a dusting of powdered sugar!
Applesauce Pancakes 2
2 cups dry pancake mix
1 teaspoon ground cinnamon
2 eggs
1 cup applesauce
1 teaspoon lemon juice
1/2 cup milk
Combine dry ingredients in bowl, then add wet ingredients. Stir just to combine – don’t overmix or the cakes will get tough. Cook on hot griddle and serve immediately. Excellent with maple syrup!
Applesauce Oatmeal Pancakes
1 cup all-purpose flour
1/3 cup quick cooking oats
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup unsweetened applesauce
1/2 cup fat free sour cream
1 egg, lightly beaten
1 teaspoon vanilla extract
1/3 cup milk
Combine dry ingredients in one bowl and mix wet ingredients together in a separate bowl, then pour the wet ingredients into the dry and stir just to mix well. Pour out about a quarter of a cup at a time onto a hot, lightly oiled griddle and cook, turning once, till the cakes have risen and are nicely browned on each side.
This is a very hearty pancake!
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