INGREDIENTS

1 cup all-purpose gluten-free flour
1 teaspoon powdered cinnamon
1 1/2 teaspoons baking powder
1/2 cup unsweetened applesauce
1/2 cup oat or other plant milk (the richer and thicker, the better)
1/4 cup crushed pecans (optional — leave them out if you don’t like pecans, or substitute walnuts)
maple or agave syrup, vegan butter or margarine, fruit, shredded coconut (optional)
oil for frying

INSTRUCTIONS

Combine the flour, baking powder, and cinnamon in a medium-sized mixing bowl. Slowly add in the applesauce and plant milk, stirring continuously to avoid lumps.

Add in the pecans or walnuts if you so desire. Stir everything until it’s thoroughly combined. Batter should be fairly robust and thick, due to the addition of the applesauce, and slightly bubbly, due to the baking soda. Add more flour if it’s too thin, or more plant milk if it’s too thick.

Warm a frying pan on your stovetop and either spritz it with coconut spray (our favorite) or pour in a bit of olive oil (or other oil of your choice). Keep the burner on a low to medium heat setting and pour a small dollop of batter into the pan. We like to use an ice cream scoop for this purpose, because it ensures that the pancakes will be the perfect size.

When your pancake starts to bubble in the middle, flip it with a spatula and fry the other side. Depending on your burner’s heat setting, this shouldn’t take longer than 3-5 minutes on each side.

Scoop up your pancake and put it on a plate. Garnish it as desired. Repeat the frying steps until the batter is gone or you’re no longer hungry.

Makes about 6 delicious pancakes. They’re so yummy that you might be tempted to eat them all. Better get some help, because these flapjacks don’t store well in the refrigerator. They’re best hot and fresh. Enjoy your breakfast!