16m$2.13Applesauce Oat Pancakes
Soft vegan skillet pancakes made with all-purpose flour, quick oats, applesauce, soy milk, and maple syrup.
Shopping options
maple syrup
2 Tablespoon
Maple Grove Farms® 100% Pure Maple Syrup
8%
quick oats
0.5 Cup
Quaker® Quick Oats
3%
unsweetened applesauce
0.5 Cup
Mott's No Sugar Added Applesauce Jar
9%
canola oil
1 Each
Kroger® 100% Pure Canola Oil
1%
ground cinnamon
0.5 Teaspoon
Private Selection® Ground Cinnamon Shaker
3%
all-purpose flour
1 Cup
Kroger® Bleached All Purpose Flour
6%
baking powder
2 Teaspoon
Kroger® Baking Powder
3%
unsweetened soy milk
0.75 Cup
Simple Truth Organic™ Dairy Free Organic Shelf Stable Unsweetened Plain Soy Milk Quart
19%
fine salt
0.25 Teaspoon
Kroger® Salt
0%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- all-purpose flour-1 cup
- unsweetened soy milk-0.75 cups
- quick oats-0.5 cups
- unsweetened applesauce-0.5 cups
- maple syrup-2 tbsp
- canola oil-1 tbsp
- baking powder-2 tsp
- canola oil for the skillet-2 tsp
- ground cinnamon-0.5 tsp
- fine salt-0.25 tsp
In a mixing bowl, whisk the flour, quick oats, baking powder, cinnamon, and salt until evenly mixed and no baking powder clumps remain.
Add applesauce, soy milk, maple syrup, and 1 tablespoon canola oil to the bowl, then stir just until combined; let the batter sit for 2 minutes to thicken.
Warm the skillet over medium heat and brush with a thin layer of canola oil.
The skillet and oil get hot; use a dry potholder and turn pan handles inward.
Scoop 2 tablespoons batter per pancake into the skillet, leaving space between pancakes; cook for 2 to 3 minutes until the edges look set and bubbles appear on top.
Flip and cook for 1 to 2 minutes until the centers are cooked through and both sides are lightly golden; repeat with remaining batter, adding small amounts of skillet oil as needed.
Check the center of a pancake from each batch so no wet batter remains.
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