Applesauce Pancakes

The other night I was crawling around on the dining room floor cleaning up 90% of Colin's dinner when he dropped a handful of yogurt on my head. Dining with toddlers can be a challenge. I am always trying to switch up his meals and not get in a rut, because while some of us can eat the same thing for breakfast every day, others of us will take a half chewed piece and hurl it on the floor.

These pancakes went over well with all my taste testers. For now, at least. With no added sugar and healthy fat from coconut oil, they are healthier than a traditional pancake.

Colin thinks it's funny to take my griddle out of the cabinet, put it on the floor of the kitchen, and stand on it saying "wobbly, wobbly." Apparently I need to upgrade that particular piece of cooking equipment to something not old and warped. And always remember to wash it before using.

Applesauce Pancakes
yield: 24 small (3 inch) pancakes

1 cup flour (I used whole wheat pastry, but all purpose works, too)
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon (I omit this when adding blueberries)
1 cup applesauce
1/2-3/4 cup milk
1 egg
1/2 teaspoon vanilla extract
1 Tablespoon coconut oil, melted (can substitute butter or other oil)
Optional: chopped apple, blueberries

Whisk together flour, salt, baking powder and cinnamon (if using).
In a separate bowl (I like to use my 2 cup measure), whisk together applesauce, milk, egg, vanilla and coconut oil.
Stir wet ingredients into dry.
Pour onto a griddle heated to medium (I spray mine with coconut oil spray).
Cook for a few minutes until edges look dry and bubbles pop through.
Flip and cook until golden brown.
Serve however you like pancakes.

Comments

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann. Simple recipes, awkward jokes, toddler antics and kitchen fiascos. But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks. I, like a classic control freak, tend to keep things to myself. Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help. See? See? But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia). My reaction was typical. This happens to other people. Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins. It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better. I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin. Let cool, cut open, discard seeds and shred with a fork. Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash. This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...

Not Really Engagement Chicken

There is an urban legend of the Engagement Chicken , a dish that if made for your boyfriend, he will be so impressed with your domestic skills he'll propose. I've been married for a year and a half, so I'm not putting it to the test, but I thought it might be a good way to make my first attempt at roasting a whole chicken. After research, I decided to take aspects of recipes from Ina Garten , the Pioneer Woman , and good old Joy of Cooking . The first step of making roast chicken is by far the hardest. You have to remove the neck and innards and rinse the raw bird. Because he is a good person, my husband did that part for me while I covered my eyes and ran out of the kitchen. After it was all clean and patted dry with paper towels, I stuffed a halved lemon and 4 cloves of garlic inside, and coated the entire chicken with olive oil. After coating with oil, I sprinkled liberally with salt, pepper, sage, and thyme. The best part is that th...

at home with ann

Search This Blog