I wanted to add a little more to this excellent basic pancake recipe to make them healthier and more substantial. I also used applesauce in place of the oil! My three children all praised how well they turned out. If you don’t need so many pancakes, you can cut the recipe in half. The extras are frozen for another day.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups unbleached all-purpose flour
- 2 tablespoons white sugar, or to taste
- 4 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- 2 cups almond milk (such as Silk®)
- 1 (4 ounce) container applesauce
- 2 eggs
- 2 teaspoons almond extract
- ½ cup sliced almonds, or to taste
- 1 cup granola (such as Back to Nature®), or to taste
Instructions
- Whisk flour, sugar, baking powder, cinnamon, and salt together in a bowl. Whisk almond milk, applesauce, eggs, and almond extract together in a separate bowl. Add flour mixture to almond milk mixture and stir until batter is just moistened. Stir granola and almonds into batter.
- Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- You can add vanilla instead of almond and pretty much do whatever sounds good! The granola I used had raisins. The pancakes really do not need any syrup; they are good plain!
- You can substitute honey for the sugar, whole wheat pastry flour for the all-purpose flour, and vanilla almond milk or 1% cow’s milk for the almond milk.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 1 g |
| Sodium | 597 mg |
| Sugars | 10 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have any granola, so I missed that component. I substituted brown sugar for white sugar. I will double the amount of almond extract next time because I enjoy the decadence of Amaretto. I also used blueberries, which I always enjoy. Pancakes can be full of unwanted ingredients that aren’t healthy or to a pancake that misses the essence of what a pancake should be. In my opinion, this recipe has a high health quotient, while being very tasty!!!
I wanted to make pancakes for my family and this was a nice change of pace. I didnt have granola on hand so I left that out. i substituted truvia baking blend for the sugar. Came out nice and fluffy. I wanted more apple flavor so I melted butter and cinnamon in a sauce pan and added peeled sliced apples served on top of the pancakes
We were looking for a recipe to spice up regular pancakes. Not knowing what to expect, we went in with limited expectations. These were really great, and the texture was a pleasant change to regular or even oatmeal pancakes. We used coconut oil in place of applesauce because we didn’t have applesauce on hand. This changed the healthiness of them for sure, but still made for a good texture and added a hint of coconut flavor. We also didn’t have almonds so substituted walnuts. I’d recommend toasting before adding to batter; we did not do that. We also added some chocolate chips, which also makes these less healthy, but pancakes, by nature, aren’t exactly health food. 🙂