Applesauce Pancakes Food

APPLESAUCE PANCAKES

Steps:

• In a bowl, mix together all the dry ingredients.
• Add milk, applesauce, and vanilla.
• Use griddle or skillet, spraying with non-stick spray to help prevent sticking.
• Heat pan over medium heat.
• Pour 1/8 cup of pancake mix onto the pan for each pancake.
• Heat until the pancakes start to bubble. Flip the pancake and continue to heat until both sides are golden brown.
• They can be served with fresh fruit on top, butter and syrup or can be eaten plain.

APPLESAUCE PANCAKES

Steps:

• Stir together the flour and baking powder. Stir in applesauce, milk and egg whites, mix well.
• Heat pan or griddle. Spread a 1/4 cup of batter into a 4 inch circle and cook for about one minute or until top is bubbly and edges are dry. Turn and cook an additional minute (or until bottom is cooked to your liking).
• Serve hot with syrup!

APPLESAUCE PANCAKES

Steps:

• In a large bowl, combine the cake flour, sugar, baking powder and salt. Stir together and set aside.
• In a separate bowl, whisk together the milk, Applesauce, vanilla, cinnamon and eggs. Slowly drizzle the wet ingredients into the dry ingredients, stirring gently with a spoon as you go. Once combined, if the mixture needs more moisture, splash in a little more milk. The batter should be pourable.
• Heat a large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes). Wait a minute or so, then flip to the other side. The pancakes should be light golden brown and set in the middle.
• Top with butter and drizzle with warm maple syrup.
• Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
• Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

HEALTHY APPLESAUCE PANCAKES WITH NO SUGAR ADDED

Steps:

• Sift flour, salt and baking powder into a medium mixing bowl.
• Combine butter, milk and egg.
• Stir into dry ingredients.
• Add vanilla (unless using flavored applesauce) and applesauce; beat well.
• Spoon batter into a hot, well greased griddle.

CINNAMON APPLESAUCE PANCAKES

Steps:

• Combine dry ingredients, then add remaining ingredients and beat together.
• Pour the batter onto a hot, lightly oiled griddle or skillet. Cook until pancakes have a bubbly surface and slightly dry edges (2-3 minutes). Turn pancakes. Cook for an additional 2-3 minutes until golden brown.
• Note: For waffles, add 3 TBSP oil to the batter.

MOM'S APPLESAUCE PANCAKES

Steps:

• In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

APPLESAUCE PANCAKES

Steps:

• Whisk together flour, sugar, baking powder, and salt in a bowl. Add eggs, milk, applesauce, and butter; whisk just until combined (batter should be slightly lumpy).
• Heat a griddle or cast-iron skillet over medium heat. Brush lightly with butter. Working in batches, pour batter onto griddle 1/2 cup at a time, spacing pancakes 2 inches apart. Cook until bubbles appear on top and edges are slightly dry, 2 to 3 minutes. Flip and cook until golden brown on underside, about 3 minutes more. Repeat with remaining batter, wiping griddle clean and lightly buttering between batches.
• Layer sour cream and applesauce between pancakes; serve with more of each on the side.

OATMEAL AND APPLESAUCE PANCAKES

Steps:

• Heat a lightly oiled griddle over medium-low heat.
• In a bowl, mix the flour, oats, baking powder, baking soda, and cinnamon. In a separate bowl, mix applesauce, sour cream, egg, and vanilla. Stir applesauce mixture and milk into the flour mixture until evenly moist and thick.
• Scoop about 1/4 cup batter for each pancake onto the prepared griddle, and cook, turning once, until golden brown on both sides.

APPLESAUCE OAT PANCAKES

Steps:

• In a large bowl, combine the oatmeal, flour, baking powder and spices, mixing well.
• In a separate bowl, combine the remaining ingredients.
• Beat with a wire whisk until blended.
• Add to dry mixture, mixing until all ingredients are moistened.
• Let stand 5 minutes, then mix again.
• Spray griddle with non-stick cooking spray and preheat over medium heat.
• Using 2 tablespoonfuls for each pancake, drop batter onto griddle.
• Turn pancakes when edges are dry and bottoms are lightly browned.
• Cook until golden brown on both sides.
• Note: If the batter becomes too thick while standing, add a tablespoon or more of skim milk.
• Serve with favorite toppings.

APPLESAUCE PANCAKES

Steps:

• In medium bowl, stir all ingredients with wire whisk or fork until blended.
• Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.

PALEO APPLESAUCE PANCAKES

Steps:

• Whisk eggs lightly in a large bowl. Add applesauce and vanilla extract; mix to combine.
• Combine almond flour, tapioca flour, cinnamon, baking soda, and salt in a separate bowl. Add to egg mixture; mix until just combined. Add water until batter is desired thickness. Set batter aside to rest for 15 minutes.
• Melt coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

CINNAMON APPLESAUCE PANCAKES

Steps:

• Combine pancake mix and cinnamon. Add applesauce and water; stir just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup and butter.