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Apple Ginger Pancakes

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

 ¼ cup Raw Sugar
 ½ cup Maple Syrup
 ¾ tsp Salt
 1 tbsp Baking Powder
 1 ¼ cups Organic Flour
 ¼ tsp Ginger Powder
 ¼ tsp Turmeric Powder
 ¼ tsp Vanilla Extract
 1 cup Vanilla Almond Milk
 1 tbsp Organic Coconut Oil
 6 tbsp Unsweetened Applesauce
1

Combine all the dry ingredients.

2

Combine all the wet ingredients.

3

Slowly mix the wet ingredients into dry using a mixing bowl; mix with a whisk. Don't overmix, a few small lumps are totally fine!

4

MAKE PANCAKES! I assume most of you have made a pancake before...but if not: Pour approximately 1/3 cup portions of the mix, in circular motions, onto a skillet on medium heat. I recommend using either a non stick skillet and / or lightly greasing your skillet with coconut oil or vegan butter prior to cooking. When bubbles form across the entire pancake (approximately 2 minutes depending on your stove) cook to the other side and cook for an additional minute. End results should be golden brown and fluffy.

5

Serve with your favorite toppings and enjoy!

Tip: If you like a thinner pancake, reduce the amount of flour by 1/4 cup and keep the applesauce to 1/3 C. Round here, we LIKE EM' THICK. Oh and also...you're gonna want to double this recipe if there's more than 1 adult and 1 child involved.

Wing It: I'm more of a savory person, so rather than the basic maple syrup and butter jazz, I slap on a dollop of vegan cream cheese and my Ginger Apple Compote. If I'm too lazy to make the compote, I go for the cream cheese and a drizzle of "Bee Free Apple Honey" (which we purchase on AMAZON alongside 90% of the other things we own).

Nutrition Facts

Serving Size 2

Servings 0