Applesauce Oat Pancakes
Soft vegan skillet pancakes made with all-purpose flour, quick oats, applesauce, soy milk, and maple syrup. Allow about 33 minutes including the batter rest, pan heating and cooking in batches; a small skillet may require more time.
- family friendly
- kid friendly
- pancakes
- pantry staples
- plant-based
- quick breakfast
- quick easy
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
unsweetened soy milk · 0.75 Cup
Simple Truth Organic™ Dairy Free Organic Shelf Stable Unsweetened Plain Soy Milk Quart
19%
Details
unsweetened applesauce · 0.5 Cup
Simple Truth Organic® No Sugar Added Applesauce
18%
Details
maple syrup · 2 Tablespoon
Maple Grove Farms® 100% Pure Maple Syrup
Sale
8%
Details
all-purpose flour · 1 Cup
Kroger® Bleached All Purpose Flour
6%
Details
baking powder · 2 Teaspoon
Kroger® Baking Powder
4%
Details
quick oats · 0.5 Cup
Quaker® Quick Oats
3%
Details
ground cinnamon · 0.5 Teaspoon
Private Selection® Ground Cinnamon Shaker
3%
Details
canola oil · 1 Each
Kroger® Pure Canola Oil
1%
Details
fine salt · 0.25 Teaspoon
Kroger® Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- all-purpose flour-1 cup
- unsweetened soy milk-3/4 cup
- quick oats-1/2 cup
- unsweetened applesauce-1/2 cup
- maple syrup-2 tablespoons
- canola oil-1 tablespoon
- baking powder-2 teaspoons
- canola oil for the skillet-2 teaspoons
- ground cinnamon-1/2 teaspoon
- fine salt-1/4 teaspoon
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 until the centers are cooked through with no wet batter, starting to check after 1–2 minutes. Both sides should be lightly golden. Repeat with the remaining batter, sharing the reserved skillet oil across batches, and divide the finished pancakes evenly.
Check the center of a pancake from each batch so no wet batter remains.
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