Cinnamon Applesauce Pancakes From Riceselect Recipes

Steps:

• Combine pancake mix and cinnamon. Add applesauce and water; stir just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup and butter.

Steps:

• In a large bowl, combine the cake flour, sugar, baking powder and salt. Stir together and set aside.
• In a separate bowl, whisk together the milk, Applesauce, vanilla, cinnamon and eggs. Slowly drizzle the wet ingredients into the dry ingredients, stirring gently with a spoon as you go. Once combined, if the mixture needs more moisture, splash in a little more milk. The batter should be pourable.
• Heat a large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes). Wait a minute or so, then flip to the other side. The pancakes should be light golden brown and set in the middle.
• Top with butter and drizzle with warm maple syrup.
• Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
• Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

Steps:

• Combine dry ingredients, then add remaining ingredients and beat together.
• Pour the batter onto a hot, lightly oiled griddle or skillet. Cook until pancakes have a bubbly surface and slightly dry edges (2-3 minutes). Turn pancakes. Cook for an additional 2-3 minutes until golden brown.
• Note: For waffles, add 3 TBSP oil to the batter.

Steps:

• Combine cooked rice, milk, applesauce, egg, coconut oil, and vanilla in a medium-sized bowl. Whisk until well combined.
• Combine remaining pancake ingredients and stir into the brown rice mixture until well blended.
• Heat a large nonstick skillet (sprayed with vegetable spray) over medium heat. Pour batter into skillet, about 1/4 cup per pancake.
• Flip after 2-3 minutes or when edges start to turn golden and bubbles begin to appear on surface.
• Cook another 1-2 minutes on second side until golden.
• Top pancakes with butter mixture and cooked apples, if desired.