The applesauce, whole oat flour, and extra baking powder in this recipe make for light and fluffy pancakes even though they are made with only whole grains. Using an electric mixer also adds air and lightness.
1 ½ cups unsweetened plant milk (such as almond, oat, coconut or soy)
½ cup unsweetened apple sauce
1 TBSP olive, avocado or melted coconut oil
1 cup whole grain flour (whole wheat, spelt, sprouted grain, or whole grain gluten-free flour)
1 cup whole oat flour (to make your own oat flour, blend steel cut or whole rolled oats in a high-speed blender such as a NutriBullet or the dry canister of a Vitamix)
1 1/2 TBSP baking powder
¼ tsp salt
¼ cup dairy free dark chocolate chips (optional)
¼ cup slivered almonds (optional)
olive or avocado oil
Add eggs to large bowl and using hand or stand mixer, beat on low until slightly fluffy.
Pour in milk, apple sauce and oil and continue beating on medium low.
Gradually add flours, baking powder and salt and beat on low until well mixed.
Heat cast iron skillet or griddle over medium heat.
Coat pan lightly with oil and pour about ½ cup batter into circles on griddle.
Heat until bubbles begin to form on top of pancake and edges are lightly browned. If desired, just before flipping pancake, sprinkle top with about a teaspoon each of dark chocolate chips and sliced almonds.
Flip pancake and heat on other side until cooked through and golden brown on both sides. Serve with seasonal fruit, apple sauce, or pure maple syrup if desired.