These cinnamon applesauce pancakes are the PERFECT make ahead breakfast for your on-the-go mornings, and the best part: They are healthy but your kids will still LOVE them! These pancakes can be frozen and heated up before work or school on your busy mornings!
Prep time: 10 minutes Cook time: 15 minutes Servings: 10 pancakes
Ingredients: 1 cup AP or whole wheat flour
2 tbsp white or coconut sugar
2 tsp baking powder
1 tbsp cinnamon
1 cup applesauce
2 tsp vanilla
1 tbsp water
1/4 cup chopped pecans or walnuts (optional)
- Mix all dry ingredients, except for nuts, together in a medium bowl and set aside.
- Combine all of the wet ingredients, except for the water, together in a large bowl and combine.
- Add the dry ingredients to the wet ingredients until just combined, do not over mix.
- If the batter is too thick for pancakes, add the tbsp of water and mix. Add in nuts.
- Let pancake batter set for 5 minutes while you prepare the skillet or pan with cooking spray or melted butter.
- Use a 1/4 cup to pour each pancake onto the skillet or pan, wait until small bubbles appear on top of the pancake, then flip it.
- Serve topped with bananas, coconut cream, or maple syrup, and enjoy!
Recipe Notes: Do not over mix pancakes or flip more than once, this will result in tough pancakes. Make sure your skillet or frying pan is well greased in order to easily flip pancakes and avoid sticking. Only add water to recipe if your pancake batter is too thick for pancake consistency, this will depend on the brand of applesauce you use. Store these in a freezer safe container ( I use a ziplock bag that’s air tight), for up to 2 months, then simply reheat in the microwave or toaster when ready to eat!
Pancake Tip: Do not cook with your heat up too high, this will result in pancakes burning on the outside and being raw on the inside. Pancakes cook best on medium heat.