Ingredients

• Ingredients Scale 1x2x3x 1 1/2 cups flour (light spelt or unbleached all-purpose) 2 tablespoons sugar (coconut or organic pure cane) 2 heaping teaspoons baking powder 3/4 teaspoon cinnamon pinch of nutmeg pinch of mineral salt 1 1/4 cups unsweetened almond milk 1/2 cup unsweetened applesauce 1 teaspoon vanilla extract 1 tablespoon coconut oil (divided), for greasing 1 apple (optional)

Preparation

• Instructions Preheat: Heat griddle as per instructions or if using a large skillet heat over medium to medium-high heat. Meanwhile, preheat oven to 200 degrees F, and place a baking sheet on the middle rack while oven is heating. Prepare: In a large mixing bowl, add flour, sugar, baking powder, cinnamon, nutmeg and salt, mix well. Next, add in the applesauce, non-dairy milk and vanilla extract, mix until just combined, do not over mix. Your mixture may seem to swell up a bit due to the baking powder, this is normal. Clean and quarter an apple, remove the core. Cut into thin slices about 1/8 – 1/4 inch. Cook: Place 1 teaspoon of oil on the griddle/skillet and spread evenly over the cooking area (I use a silicone brush). Place 2 apple slices on griddle, side by side, where pancake batter is going to cook. Using a 1/4 cup measuring cup, scoop batter and place on top of apple slices. Cook until bubbles form on the top and edges start to look leathery, about 2 1/2 – 3 minutes per side. Flip pancakes, cook another 2 – 3 minutes. Repeat until batter is gone. Keep Warm: As pancakes finish, place them in the oven on the warm cookie sheet to keep warm until all pancakes are ready. Serve with pure maple syrup. A few fresh apple slices would also be great to serve. Makes about 8 pancakes. Serves 2 – 3 Store leftover pancakes in an airtight container in the refrigerator for up to a week, or freeze for up to 2 months. Reheat in the oven at 350 degrees for 10 minutes. Alternatively, warm in the microwave for 1 – 2 minutes.