Pancakes have been part of our history since the dawn of time. They have become a staple in the classic breakfast beloved by families all around the globe and no camping trip would be the same without them.
Through countless experiments, these incredibly tasty pancakes were created using applesauce in place of eggs and butter to keep them moist all the way to the table. They are fluffy inside with a slight bounce and they brown up nicely with all the classic elements you would expect in a pancake.
Variations abound, from adding fresh berries to chocolate chips; a ¼ cup seems like about right amount. If you want extra thick pancakes use slightly less plant milk and let the batter firm in the refrigerator for 10 or 15 minutes before using.
- 1 cup all-purpose flour or whole wheat flour
- 2 teaspoons baking powder
- 2 tablespoons applesauce
- 1 tablespoon agave nectar or maple syrup
- 1/4 teaspoon salt
- 1 cup plant milk
Combine and whisk the ingredients together in a medium bowl.
Lightly grease a large skillet. Heat over medium to medium-high and cook the pancakes for about 2-3 minutes each side. Serve serve hot, passing the syrup at the table.