Sweet, soft, satisfying, moist, hearty, delicious….healthy?
Yes, indeed. All of those adjectives describe these pancakes. They manage to deserve all of those adjectives despite not containing any butter, oil, or added sugar.
Almond milk, applesauce, vanilla extract, and a generous amount of cinnamon ensure that these pancakes are sweet and delicious despite the lack of honey, sugar, or sugar substitute. The applesauce also lend a wonderful apple flavour that pairs well with the cinnamon and oats. Oats and whole wheat flour make these pancakes more filling and satisfying.
I did not even need to use syrup on these. They also hold up well as leftovers, which is very rare for pancakes. Usually leftover pancakes might as well be thrown away, because they are just limp, soggy blobs about 15 minutes after being taken off of the griddle. I ate 1 or 2 of these daily for 5 days, and they were just as good on the fifth day as the first night when I had a fresh one. The same cannot be said for many foods.
2/3 c white whole wheat flour
2/3 c old-fashioned oats
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
3/4 c applesauce
1/2 c nonfat, plain Greek yogurt*
1 tsp vanilla*
1/3 c almond milk
Servings: 9.5 pancakes
Heat nonstick griddle to 350oF. Sift together the flour, oats, cinnamon, baking powder, baking soda, and salt together in a large bowl. Add the applesauce, greek yogurt, vanilla, egg, and almond milk and stir until just combined. Spoon onto the hot griddle and spread out batter to make a larger, thinner pancake. Allow to cook until pancakes are bubbling to the surface all over the pancake and the edges look slightly dry. Flip and cook on the other side until golden brown. Serve and enjoy!