|Funny that I have fresh blueberries now when I think apple slices would have been splendid! Always have the wrong fruit on deck, lol. Still works though. :)|
Well, there is oil. Seriously.
That is the applesauce is the butter/oil element in these delicious treats!
Moist, fluffy, and delicious, these are wonderful topped with fresh fruit, light apricot or raspberry preserves, maple syrup, or butter (if truly, truly desired).
1 cup flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 tablespoon vanilla extract
1/2 cup applesauce
1/2 cup plain soy milk (8th Continent!) or any other vegan milks
1 tablespoon apple cider vinegar
1 teaspoon lemon juice (optional)
1/2 cup walnuts (optional)
|Blend dry ingredients first & gradually add liquids.|
|Mix well and even until batter has a smooth consistency.|
|Pour desired amount into preheated non stick skillet.|
|Flip over when it's all bubbled up in the center and the edges are ready. They look less greasy, but they were easy to flip over thank heavens.|
|Enjoy. Smothered mine in Polaner's Raspberry Fruit Spread. A nice sweetness counteracting with the spicy madness.|
I adore making pancakes. Experimenting with fruits and flavors has been absolutely fun. Though I used blueberries as the fresh fruit accompaniment to these warm, mouth-watering, spirited delights, a sliced cinnamon sprinkled apple would be absolutely brilliant for next time.
Now if I could get a great maple tempeh sausage or tofu scramble on the side, a full course breakfast will be set! Woot! Woot!