I’ve been looking for a good pancake recipe that doesn’t include eggs because we never have them in the house. The decision to make pancakes is usually made spur of the moment. When you’re craving pancakes first thing on a Sunday morning, you don’t want to make a grocery store run for anything. I used applesauce as binder instead of eggs and the recipe just unfolded from there.
I may have mentioned that I have been craving fruit, especially apples during my pregnancy. So when I added applesauce to the recipe, I couldn’t stop there. I kept going and added the apple topping. I was in heaven. It’s like a socially acceptable way to eat apple pie for breakfast.
I used Piñata apples from Stemilt Growers. A few months ago they sent the most amazing pears (remember my Poached Pears with Rosemary and Bourbon and Whole Pear Crisp recipes), and these apples taste just as good. They are super sweet, juicy and crisp. If you can’t get your hand on piñata apples then I’d recommend a variety that is firm and flavorful.
These pancakes are really easy to freeze. Since I’m usually only feeding my husband and myself, we can never finish all 12 pancakes. I place the leftovers on a plate then cool them in the fridge for about an hour. Then place the plate in the fridge for another hour before wrapping the pancakes in a plastic bag. I always like to write the name of the recipe on the bag before placing them back into the freezer. To reheat, I just add them to the toaster oven or microwave. I’ve made this recipe so many times that I have a huge stash in the freezer that I’m saving for after the baby arrives.
- For the pancakes:
- 2 cups Flour
- 2 teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- 1⁄2 teaspoon Salt
- 2 teaspoons Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Cloves
- 1 teaspoon Apple Cider Vinegar
- 3 tablespoons Honey
- 1¼ cup Water or Milk (non-dairy milk is ok)
- 1 cup Unsweetened Applesauce
- 1⁄4 teaspoon Vanilla Extract
- For the cooked apples:
- 2 large Apples peeled (about 2 cups), chopped into ¼ inch bites
- ¼ cup Brown Sugar
- ½ teaspoon Cinnamon
- 1 teaspoon Cornstarch
- pinch of Nutmeg
- Maple Syrup, to serve
- To make the cooked apples, place all the ingredients into a large saucepan.
- Heat over a medium heat until the sugar dissolves and the liquid comes to the boil. Turn down the heat to low and simmer for 10 minutes, and then turn the heat off.
- Set aside until the pancakes are finished.
- To make the pancakes, combine dry ingredients, then add remaining ingredients and beat together.
- Pour the batter onto a hot, lightly oiled griddle or skillet.
- Cook the pancakes for about 2-3 minutes or until they have a bubbly surface and slightly dry edges.
- Turn pancakes and then cook for an additional 2-3 minutes until golden brown.
- Serve with a few tablespoons of the Cooked Spiced Apples and maple syrup.
If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I’d love to see what you make!