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.
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
1/2 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.