Whisk together all dry ingredients in a bowl - flours, baking powder, spices, and salt.
Separate the eggs. Using an electric mixer beat the egg whites until stiff.
Stir together the egg yolks with the remaining wet ingredients - apple sauce, buttermilk, melted coconut oil/butter, and brown sugar.
Add the dry to the wet ingredients and stir to combine. When there are still streaks of flour in the batter, add the stiff egg whites and fold them in gently.
Heat a griddle or pan to medium-low.
Lightly grease the griddle/pan. Drop ¼ cup portions of batter on the heated griddle or pan. Cook until edges are set (2-3 minutes). Then flip and continue cooking until lightly browned (1-2 minutes).
Repeat the process with the remaining batter.
Caramel Apple Topping
Melt the butter in a small sauce pan. Stir in the diced apple, sugar and cinnamon. Simmer on low until apples have softened to desired level (I still leave them a little crunchy).
Serve pancakes topped with apple caramel mixture.
Notes
The pancake batter is fairly thick and lumpy. If it seems too thick to spread on the griddle, add a little water at a time to thin out the batter a little.
Nutrition
Nutrition Facts
Applesauce Pancakes
Serving Size
1 pancake + topping
Amount per Serving
Calories
150
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
5
%
Trans Fat
0.04
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
35
mg
12
%
Sodium
91
mg
4
%
Potassium
224
mg
6
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Sugar
11
g
12
%
Protein
4
g
8
%
Vitamin A
116
IU
2
%
Vitamin C
1
mg
1
%
Calcium
77
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword apple pancakes, apple pie pancakes, applesauce pancakes, caramel apple pancakes
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