alive logo

Tri-Spiced Applesauce Pancakes

Serves 4.


    Tri-Spiced Applesauce Pancakes

    Transform your morning oatmeal into something more special with these gluten-free pancakes. Warmed up with cinnamon, ginger, and allspice, they’re a sweet and stackable way to promote good health.


    Oat flour

    Oat flour can be purchased or made at home by blending 2 cups (500 mL) quick-cooking rolled oats in a blender or food processor until a fine flour forms. For the pancakes to be gluten free, the oats or ready-made oat flour must be certified gluten free.


    Tri-Spiced Applesauce Pancakes


    1 3/4 cups (435 mL) gluten-free oat flour (See "Oat flour" tipbox)

    2 Tbsp (30 mL) coconut sugar

    2 tsp (10 mL) baking powder

    1 tsp (5 mL) ground cinnamon

    1/2 tsp (2 mL) ground ginger

    1/4 tsp (1 mL) ground allspice

    1/8 tsp (0.5 mL) salt

    1 cup (250 mL) unsweetened plain almond milk or unsweetened plain coconut milk beverage

    1/2 cup (125 mL) unsweetened applesauce

    1/4 cup (60 mL) sour cream or plain yogurt

    1 large organic egg

    1 Tbsp (15 mL) coconut oil


    Per serving:

    • calories338
    • protein10g
    • fat11g
      • saturated fat5g
      • trans fat0g
    • carbohydrates51g
      • sugars12g
      • fibre4g
    • sodium288mg



    Preheat oven to 200 F (95 C). Line large rimmed baking sheet with parchment paper.


    In large bowl, combine flour, sugar, baking powder, spices, and salt. In medium bowl, whisk together milk, applesauce, sour cream or yogurt, and egg; add to flour mixture and whisk together.


    Preheat large skillet or griddle pan to medium. Add thin layer of oil (donu2019t use it all). Ladle pancake batter into pan to make pancakes of desired size; cook for 2 to 3 minutes per side. Transfer to prepared baking sheet and keep warm in oven until ready to serve. Repeat with remaining batter and oil, adding thin layer of oil with each batch for cooking.


    Serve warm with maple syrup, if desired.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.