These are pancakes with a twist. I’m out of plain almond milk, so I had to use vanilla unsweetened. I had a small bag of quick oats that I’ve been trying to use up. I just bought applesauce, and I’ve been going nutty with it. So when I was craving pancakes this morning, I thought I might try to incorporate all of these things. They were great… I adore oatmeal, and these were just oaty enough to please my oatmeal-tooth.
I got a new whisk at Target the other day – it was a dollar, and it’s blue. They had Easter specials. I also got a set of pretty mixing bowls that I was dying to use.
1/4 cup applesauce
1/4 cup unsweetened vanilla almond milk (any non-dairy milk will do!)
1/3 cup quick oats (flour would work too, I just wanted to use up my oats)
1/2 teaspoon baking powder
pinch of salt
1/2 teaspoon spices (pumpkin pie spice works – so does cinnamon or allspice)
1/2 teaspoon extract (if you don’t have vanilla milk! otherwise this is optional)
2 tablespoons water, for thinning
Mix together the applesauce, milk, baking powder, salt, spices, and extract (if using). Then add the oats. I like my batter a little runny so that I can make small pancakes – so I added 2 tablespoons of water. Add more or less, depending on your preference.
Heat a non-stick skillet on the stove on medium to low heat. Using a soup spoon, drop a heaping spoonful of batter into the pan. Cook on the first side for about 4 minutes, then flip it over and cook for another 1-2 minutes. If your pan is sticky, just melt some margarine in the pan before dropping the batter so that they flip more easily. This makes the edges nice and crispy anyway.
Continue to make more pancakes until you’ve used up the batter. A good way to keep the finished cakes warm is to put them on a plate in a heated oven. If you have a warming burner on your stove, that’s even better.
Enjoy with vegan margarine, syrup, and more applesauce.