Casey makes these for me on Sunday mornings and I LOVE them! – Angela Michielsen
Adapted from How it All Vegan cookbook
1/2 cup rolled oats
3/4 cup cornmeal
3/4 cup flour
2 tsp baking powder
1 tsp cinnamon
1/4 cup apple sauce
2 eggs or egg replacer equal to 2 eggs
1 1/2 cups milk or rice milk
In a large bowl, stir together the oat flakes, cornmeal, flour, baking powder, and cinnamon until evenly blended. Add the apple sauce, eggs, milk and stir until “just mixed.” For each pancake, pour 1/4 to 1/3 cup of batter onto a hot non-stick pan or a lightly oiled frying pan and cover with a lid. Let sit on medium heat until the centre starts to bubble and become sturdy. Flip pancake and cook other side until golden brown. Repeat process until all the batter is gone. Top with almond butter, apple butter and real maple syrup.
Makes eight pancakes, or enough for two healthy eaters.