Do you have a pancake week? We do!

These tender apple pancakes are my latest invention.

They contain 50% less flour, no eggs, and they are made from applesauce. Such pancakes can be both thick in the likeness of American, and subtle, like those familiar to Russians.

Pancakes are aerated, porous and very tasty! 

I am sure that you will cook them for your breakfast. Very tasty with honey!
Ready? Set? Let’s go cooking!

We will need: (12 pieces)

1/2 cup of oats

1/2 cup of all-purpose flour

1/4 teaspoons of baking soda (I use baking powder)

3 tbsp. of applesauce (without sugar)

1 teaspoon apple cider vinegar

3,5-4 tbsp. of sugar

1 cup (250 ml.) of almond or any other milk

Cinnamon to taste

Grind the oats in the blender to the consistency of flour.

Mix with flour, baking soda, sugar. Combine the puree, vinegar, and milk.

Mix the dough and add cinnamon.

Lubricate the frying pan only once with oil and bake our pancakes.

Remember that the more sugar in pancakes, the more ruddy they will come out.
Cool on a wooden surface to allow pancakes to give off excess moisture.

Done! Serve with honey, jam or yogurt!
Bon appetit!