Applesauce Pancakes
My kids love this recipe and it's great for people who are allergic to eggs. Whenever I make these, my kids insist on cinnamon syrup.
My kids love this recipe and it's great for people who are allergic to eggs. Whenever I make these, my kids insist on cinnamon syrup.
- Carbohydrate 29.2652590183508 g
- Cholesterol 0 mg
- Fat 0.274299714558824 g
- Fiber 0.901776068085276 g
- Protein 2.62161418509454 g
- Saturated Fat 0.0451606436292017 g
- Serving Size 1 1 pancake (71g)
- Sodium 146.826684111344 mg
- Sugar 28.3634829502656 g
- Trans Fat 0.0909428430934874 g
- Calories 130 calories
Step-by-step
- Combine dry ingredients, then add remaining ingredients and beat together with a whisk.
- Pour the batter onto a hot, lightly oiled griddle or skillet.
- Cook until pancakes have a bubble surface and slightly dry edges (2-3 minutes).
- Turn pancakes.
- Cook for an additional 2-3 minutes until golden brown.
Golden-brown surfaces with crisp edges yield to a tender, steaming crumb infused with warm cinnamon aromatics. Baking without eggs alters the internal structure of batter. Chemical leaveners and water must work harder to provide lift without structural protein networks from whole eggs. Mastering visual indicators ensures proper texture development.
- Monitor the griddle temperature closely. A medium-hot surface heated to approximately 375 degrees Fahrenheit ensures proper starch gelatinization without burning the exterior sugars.
- Watch for the appearance of bubbles across the top of the batter. These gas pockets indicate that the baking powder has activated and carbon dioxide is escaping.
- Look for slightly dry edges before flipping. This visual cue signals that the bottom structure has set sufficiently to support a turn without breaking.
- Cook for an additional two to three minutes on the reverse side. The final product should display an even golden hue across the bottom plane.
Swapping the water for dairy milk alters protein content and browning rates due to lactose. Adjusting the liquid ratio requires caution because applesauce introduces variable moisture levels depending on its commercial processing.
