We like these pancakes topped with a little maple syrup, peanut butter, or additional applesauce. Leftovers make really yummy sandwiches with nut butter or cream cheese in between!
1 cup buckwheat flour (or whole wheat flour)
1 tsp. baking powder
1 tsp. cinnamon
1 cup unsweetened applesauce
2 eggs, lightly beaten
½ cup milk (dairy or nondairy)
1 tsp. vanilla
Stir together all ingredients in a medium bowl. Heat a cast iron or nonstick skillet or griddle over medium heat. Coat with neutral oil, butter, or nonstick spray.
Spoon out 1/4 cup of the batter at a time (or less to make smaller pancakes) and spread to an even thickness about 1/2-inch thick. Let cook about 3 minutes or until the edges are set.
Carefully flip and cook for another 1-2 minutes.
Serve immediately and repeat with the rest of the batter, or keep warm on a baking sheet in a 90 degree C oven.
Recipe from Yummy Toddler Food