Recently we yanked dairy out of our kid’s diet so he could breathe easier. Dairy is fairly simple to eliminate compared to many of the other substances people are attempting to ditch in favor of health. For me, a butter enthusiast, it’s been a rocky road. I could substitute almond milk for cow’s milk and skip the cheese on the ho’made pizzas, but my buttery cookies, yogurt-infused pancakes, and cheesy casseroles were all on the chopping block. I’ve been experimenting with applesauce and almond milk to create a perfect alternate pancake recipe for my kid, and today I nailed it. These pancakes had tons of moisture and flavor with the perfect texture. While I’m trying to keep grains out of his diet as well (it’s pretty safe to say I’m a diet nut), I have to say this is an awesome diet cheat. We make such a big batch because we like to have plenty left over in the refrigerator for quick breakfasts.
2 c whole grain or all-purpose flour
1 c whole wheat flour
2 tsp baking powder
1 tsp salt
3 tbsp sugar*
2 1/2 c almond milk*
1 c unsweetened applesauce
1 tsp vanilla extract*
*If using unsweetened almond milk, increase sugar by 1-2 tbsp. If using vanilla almond milk, you may eliminate vanilla extract.
In a large bowl, combine flours, powder, salt, and sugar. Add remaining ingredients with the exception of the vanilla and whisk until well-combined. Stir in vanilla. Using a half-cup measurement, pour prepared batter into a large non-stick skillet over medium-low heat. When bubbles appear near the edges, flip pancake. Continue cooking until pancake is springy to the touch. Makes one dozen 1/2-cup pancakes.