Ingredients
For the applesauce:
- 3 pounds (about 10) apples -red or yellow delicious are best!
- 1 cup water
- ½teaspoon cinnamon
For the pancakes:
- 1 cup all-purpose or whole wheat flour (GF version: 1 cup oat flour –add 1 cup oats to blender or food processor and blend on high until fine flour like consistency)
- 1 teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon salt
- 1 teaspoon cinnamon
- ½teaspoon nutmeg
- ½cup raisins
- ¼cup applesauce
- 2 Tablespoons brown sugar
- 1 cup milk of choice (can sub for water or yogurt)
- 1 cup grated carrots (about 2 carrots)
- Oil, for cooking
Directions
For the applesauce:
- Peel (if desired) and finely chop or grate apples. Add apples, water and cinnamon to a large skillet or saucepan. Bring to a boil and turn down to a simmer until the apples are tender, about 25 minutes.
- Uncover and turn up heat to boil off excess liquid, about 5 minutes.
- Mash with a fork or potato masher (or blend with an immersion blender, food processor or regular blender) once mixture has cooled.
- Serve on top of carrot cake pancakes or refrigerate for a nutritious treat.
For the pancakes:
- In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and raisins.
- In a separate bowl, add applesauce, brown sugar, milk, and carrots. Stir to combine.
- Add the wet mixture into the dry ingredients until just incorporated. Be careful to not to over-mix, as it could make the pancakes tough. Let the mixture rest for 5 minutes.
- While the mixture is resting, preheat pan on medium heat and add a small amount of oil. Using a tablespoon, measure out pancakes and space evenly in pan with enough space to flip them. Once bubbles appear on the surface, flip to cook through. Repeat until no batter remains.
- Serve immediately with a dollop of cinnamon applesauce!
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