- 1/2 cup Our Family Garden, Cinnamon Applesauce
- 1/2 cup unsweetened vanilla almond milk (unsweetened)
- 1 egg
- 2 tablespoons canola oil (or melted butter)
- 1 cup gluten free pancake mix (e.g. King Arthur Flour brand)
- 1 teaspoon cinnamon
- 1 teaspoon water
In a mixing bowl, whisk applesauce, milk, egg and butter or oil until combined. Add pancake mix; blend well.
Let batter stand for 10 minutes to let dry ingredients fully hydrate. Transfer ¼ cup of batter to a small bowl. Add cinnamon and water; blend well.
Transfer cinnamon batter to a squeeze bottle. Heat skillet over medium heat. Lightly grease with butter or no-stick cooking spray.
With squeeze bottle draw swirls/spirals of batter, a few inches apart on skillet. Immediately spoon a heaping tablespoon over the top forming about 3-inch in diameter pancakes. (You can make these larger or smaller to your taste).
When pancake edges look dry and bubbles appear on surface, flip pancakes to cook other side. Cook pancakes until golden brown. Repeat with remaining batter. Serve with your favorite topping.