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


  1. Combine all the dry ingredients in a bowl.
  2. Combine all the wet ingredients in a separate bowl.
  3. Slowly pour the wet mixture into the dry ingredient mixture.
  4. 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

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