How to make a weekday morning feel like Sunday morning: applesauce pancakes
Before you laugh incredulously about the possibility of a healthy, hot, pancake breakfast during the week…think again! In my attempt to use as much applesauce as is humanly possible (and having run out of breakfast options), this super quick “recipe” surfaced. The secret to it being really quick is that it all comes together in one bowl and in one small batch, so you don’t have to wait for aaaages to finish the whole batch. Whilst they cook you can chop up some fruit, and surprisingly quickly you’ll have pancakes ready.
The applesauce doesn’t just replace the eggs and make this recipe really flexible quantity wise – the acid really helps activate and balance out the the baking soda. Don’t worry too much about exact measurements either – I made these in a dessert bowl with one spoon, and the second time I made them I didn’t even bother with a sieve (just crumble the baking soda in your hands and sprinkle). I’ll admit these pancakes don’t quite beat the ones made with melted butter and white flour (for me anyway), but they are a pretty good compromise between taste, healthiness and ease.
Quick applesauce pancakes
makes 4×4″ pancakes (enough for a small breakfast for two)
- about 2 Tbs unsweetened applesauce (or omit sugar if using sweetened)
- 1/2 c plain, unsweetened yogurt (I used Clearwater’s, with lots of the liquid)* or thick buttermilk
- about 1 Tbs oil or cream
- optional: about 2tsp real vanilla extract, or whatever spices you feel like
- pinch salt
- 1 Tbs raw sugar
Mix the above until uniform, then dump over the following:
- about 1/2 c wholemeal flour (a mixture of white and buckwheat would also work)
- 1/4 tsp baking soda
- 1/2 tsp baking powder