Makes: 10 to 12 pancakes

Total Time: 20 minutes

Ingredients:

• 1½ cups all-purpose flour
• ¼ cup unsweetened applesauce
• 1 cup soy milk (or nut milk)
• 2 tsps vanilla extract
• 1 tbsp ground cinnamon
• Optional on top: Butter & honey

Equipment needed:

• Food processor
• 1 nonstick pan or griddle

Steps:

1. Combine all ingredients in a food processor.
    
2. Once mixture is well combined and chopped, grease a pan with nonstick cooking spray (or a small amount of butter).
    
3. Preheat the pan over medium heat until warm.
    
4. Pour the pancake batter into the pan, creating piles throughout the pan.
    
5. Cook until bubbles begin to form, then flip to cook the other side.
    
6. Cook until both sides are golden and firm.
    
7. Remove from the pan and serve warm. Top with butter and honey, if desired. 

Chef Tips/Adjustments:

• These pancakes freeze very well and can be made in advance.
• Note: These pancakes are more dense than regular pancakes because they don’t use baking soda/powder.
• Any type of milk can be used in this recipe (e.g., soy milk, almond milk). Cows milk should be avoided, as it is highest in potassium and phosphorous. Water can also be used for a lower phosphorous and potassium content.
• Other dry seasonings can be added for additional flavor (e.g., nutmeg, cloves)
• Honey or granulated sugar can be added for sweetness. Regular sweetened applesauce could also be used.

Nutrition Facts for 1 Pancake

Calories: 88 kcal
Fat: 0.6 g
Protein: 2.8 g
Carbohydrates: 167 g
Sodium: 13 mg
Potassium: 58 mg
Phosphorous: 34 mg