Applesauce Pancakes

Ingredients

• Wheat flour

  Whole-grain

  2 cup or 240g

• Baking powder

  Leavening agents, low-sodium

  4 tsp or 20g

• Salt

  Table

  ½ tsp or 3g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  8 fl oz or 244g

• Applesauce

  Canned, unsweetened, with added ascorbic acid

  2 cup or 488g

• Maple syrups

  4 tbsp or 80g

• Vanilla extract

  1 tbsp or 13g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

Directions

1. In a large bowl, whisk together the flour, baking powder and salt.
2. In a medium bowl, whisk together the eggs, milk, applesauce, maple and vanilla.
3. Pour the liquid mixture into the flour mixture and gently whisk, or mix with a spatula, just until combined, allowing the batter to remain lumpy.
4. Preheat a nonstick griddle or two large (12-inch) nonstick skillets over medium heat, about 4 minutes. Oil griddle with cooking oil.
5. Pour a scant ¼ cup of batter per pancake onto griddle. Cook about 2 minutes on each side, or until golden brown and cooked through.

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