It's the last week of school before finals for my little sister, and today is a big test day. What better way to start the day than homemade pancakes? Actually, I just wanted to make pancakes and this was a good excuse. As has been previously stated in my past two pancakes recipes here and here, I love pancakes. If I had to choose one food to eat for the rest of my life, it would be pancakes, hands down.
This recipe was super simple, and the pancakes turned out amazing. I dare you to only eat one. These pancakes are very fluffy and light, which makes eating six of them easy to do. The applesauce in the recipe is used to replace the oil, contributing to the light factor and the overeating factor. The original recipe called for all whole wheat flour. In order to make them a little more sister-friendly, I replaced half with all-purpose flour. Both versions would work well! I also altered the pancakes by adding extra cinnamon and a little maple syrup in order to make them more flavorful.
The sauce here is optional, but it adds a great deal of flavor to the pancakes, so I would highly recommend it. I would argue the sauce is what makes these pancakes almost addicting. It is sweet from the syrup with a great fruity flavor, and of course, more cinnamon. The peaches are perfect for the summer season we are entering into, but could be replaced by apples if you wanted to. I wouldn't mind eating this sauce plain. at all.
Adapted from Hungry Happens
Makes 20-24 pancakes
60 calories per pancake; 30 calories per Tbsp sauce
1 cup all-purpose flour
1 1/4 cup whole wheat flour
1 Tbsp baking powder
1 1/4 tsp cinnamon
3 egg whites, beaten
1 cup applesauce
1 1/2 cup almond milk
1 tsp maple syrup
1/2 tsp coconut oil
5 Tbsp maple syrup
2 peaches, peeled and sliced OR 1.5 cups frozen peach slices
1 tsp cinnamon
Directions:1. Whisk dry ingredients together in medium sized bowl then add wet ingredients and stir until combined.
2. Heat a non-stick pan on medium heat.
3. While pan is heating, combine all sauce ingredients in sauce pan and bring to a boil. Lower heat and allow to simmer and thicken while pancakes cook (or about 15 minutes).
4. Pour about 1/4 cup of batter onto pan and cook a couple of minutes until bubbles form. Flip, then cook other side.
5. Repeat with next several batches.