I have made quite a few posts for pancakes. While they are all good, none of them turned out like I really wanted them to. Pancakes have been a part of my cooking repertoire since I was able to man the stove myself, at about 9 years old. Up until I started this blog I have always followed recipes and never attempted to make my own.
It has been a goal of mine to create an original pancake recipe that actually results in my definition of what a perfect pancake is. What is a perfect pancake? I define one as being: simple to make, doesn’t take that long to cook on each side, and is thick and fluffy. My previous attempts always seemed to take a long time to cook and they were still not done in the middle. I couldn’t figure out why.
Finally, something magical happened. I made a close-enough-to-perfect pancake! Sadly, these aren’t the healthiest ones I’ve made. Maybe that was my problem. I was always trying to make these super healthy pancakes and failing every time. I suppose these aren’t toooo unhealthy. I did manage to leave out the oil and added sugar. Call it what you want. All I know is these guys have turned out great every single time I have made them. So please give them a try and enjoy my long-awaited breakfast success.
Apricot Orange Pancakes
vegan, soy-free, nut-free, oil-free, gluten-free option*
yields about 12 pancakes
Ingredients:
- 1 1/2 cups whole wheat pastry flour (* use gluten-free flour baking mix)
- 1 tablespoon baking powder
- 1 tablespoon flaxseed meal
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/4 cup nondairy milk
- 1/4 cup apricot applesauce (I use the Sprouts brand, any will do)
- 2 tablespoons apricot preserves
- 1/2 teaspoon orange extract
- coconut oil, for cooking
Directions:
- In a medium mixing bowl, whisk the dry ingredients together. In a large mixing bowl, whisk the wet ingredients together. Add dry ingredients to wet and mix until thoroughly blended.
- Melt a small amount of coconut oil on a nonstick preheated griddle. Use 1/4 cup to measure batter and pour on griddle. I usually don’t need to add more oil to finish making the rest of the pancakes, but do so if needed.
- Cook on medium heat for 3 to 4 minutes on each side. You may have to adjust the heat as you cook so they don’t burn. Serve immediately and with your favorite toppings. Enjoy!
Gorgeous! My fella loves little pancakes for weekend breakfasts or sweet suppers, these would really go down well 🙂
PS what are ‘apricot preserves’? Do you mean like English jam (US ‘jelly’), or canned apricots in juice/syrup?
Hi Penny! So glad you like this recipe and thank you for asking a question 🙂 When I say apricot preserves I mean like jam. I consider jelly to be the over-processed super smooth stuff. You can actually see apricots in the preserves I buy. You could use either really. Whatever is available to you. Using the jam is why I left out added sugar since it’s sweet enough on its own. I hope your guy approves. Have a great day!
Oh my! This looks too good!!!!!
Thanks! I hope you like it if you give them a try.
I will DEFINITELY be giving it a try and ill keep you posted 🙂
That’s great, can’t wait to hear what you think!