Total time: 45 minutes
Makes about 8 pancakes
Recipe by Taylor Mooney
2 cups flour (I used whole wheat)
1 1/2 T ground cinnamon
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 T sugar
1 1/2 cups vegan buttermilk (add 1 tsp apple cider vinegar to almond milk)
1/2 cup applesauce or puree an apple
1/8 cup water*
2 tsp vanilla extract
- Combine all the dry ingredients in a bowl.
- Combine all the wet ingredients in a separate bowl.
- Slowly pour the wet mixture into the dry ingredient mixture.
- Pour 1/4 cups of batter onto a heated skillet at a time and flip the pancake once the top is bubbling and the pancake is golden brown on the bottom. Cook both sides to a golden brown and serve with syrup and desired toppings.
*add a little extra water if the batter is too thick