Thursday, June 21, 2012

Vegan Spicy "Oil-Less" Applesauce Pancakes

Funny that I have fresh blueberries now when I think apple slices would have been splendid! Always have the wrong fruit on deck, lol. Still works though. :)
No olive or coconut oil? No butter? WHAT???? Is this for real?
Well, there is oil. Seriously.
That is the applesauce is the butter/oil element in these delicious treats!
Moist, fluffy, and delicious, these are wonderful topped with fresh fruit, light apricot or raspberry preserves,  maple syrup, or butter (if truly, truly desired).


1 cup flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 tablespoon vanilla extract
1/2 cup applesauce
1/2 cup plain soy milk (8th Continent!) or any other vegan milks
1 tablespoon apple cider vinegar
1 teaspoon lemon juice (optional)
1/2 cup walnuts (optional)

Blend dry ingredients first & gradually add liquids.
Mix well and even until batter has a smooth consistency.
Pour desired amount into preheated non stick skillet.
Flip over when it's all bubbled up in the center and the edges are ready. They look less greasy, but they were easy to flip over thank heavens.
Enjoy. Smothered mine in Polaner's Raspberry Fruit Spread. A nice sweetness counteracting with the spicy madness.
I adore making pancakes. Experimenting with fruits and flavors has been absolutely fun. Though I used blueberries as the fresh fruit accompaniment to these warm, mouth-watering, spirited delights, a sliced cinnamon sprinkled apple would be absolutely brilliant for next time.
Now if I could get a great maple tempeh sausage or tofu scramble on the side, a full course breakfast will be set! Woot! Woot!

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