Apple Cinnamon Pancakes - Vegan

• Vegan

• Refrigerated

  • 1 cup Almond milk

• Canned Goods

  • 1/3 cup Apple sauce, unsweetened

• Condiments

  • 1 tbsp Vegan buttery spread - plus

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/3 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 cup Spelt flour
  • 1 1/2 tbsp Sugar
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

Found on theprettybee.com

Description

Ingredients

• 1 cup almond milk
• 1 cup spelt flour
• 1 t. apple cider vinegar
• ½ tsp vanilla extract
• 1 T. baking powder
• 1½ T. sugar
• ¼ tsp salt
• 1 T. melted vegan buttery spread – plus a bit more for the pan
• ⅓ t. cinnamon
• ⅓ c. unsweetened apple sauce

Directions

• Put the dry ingredients in a bowl and whisk together with a fork.
• Add the wet ingredients, stir. Let everything sit for a few minutes so the vinegar and the baking powder react and the batter starts to rise.
• Meanwhile, you should be heating your frying pan and about a tablespoon of buttery spread over medium heat. We have an electric stove and I put it at about 5. The secret to good pancakes, (not just these) is to get your pan nice and hot before you spoon the batter in.
• When the butter is melted and the pan is good and hot, spoon your batter in, and turn the heat down a tad, to medium low. Once the edges of the pancake look done, and you see a few little bubbles forming in the pancakes, flip them over. DON’T WANDER AWAY! I am a big multi-tasker, and I just cannot leave the pancake pan when cooking. They will burn. Believe me, I’ve done it many a time.
• Once done, remove from pan and add more buttery spread as needed for the next round.