Apple Walnut Pancakes

Instructions

Lightly oil a heavy-bottomed skillet or griddle.

Combine flour, sugar, baking powder, and salt in a batter bowl or mixing bowl. Whisk with a fork to mix well. Add walnuts and apples and toss to coat.

Combine milk, applesauce, oil, and vanilla (if using) in a 2-cup measuring cup. Whisk with a fork until smooth. Make a well in the center of the flour mixture. Scrape liquid ingredients into flour mixture and gently mix just until combined (the batter may have small lumps; that’s okay).

Heat oiled skillet over medium-high heat. Ladle about
½ cup batter (for large pancakes) into the skillet and flatten to about ¼ inch thick using the back of a spoon. Ladle in as many pancakes as will fit in the pan without running together. Cook for about 2 minutes, or until brown on the underside with small bubbles on the top. Flip and cook on opposite side for 1 minute, or until brown. Serve while hot or keep warm on a baking sheet in a 300°F oven.

Repeat previous step until all of the batter has been cooked.

Makes 8 Large Pancakes

Ingredients

• 1 ½ cups all-purpose or gluten-free flour blend

• 1 tablespoon coconut sugar

• 2 teaspoons baking powder

• ¼ teaspoon sea salt

• ½ cup finely chopped walnuts

• 1 small apple, finely chopped

• 1 ½ cups unsweetened almond or rice milk

• ½ cup applesauce

• 2 tablespoons melted extra-virgin olive oil

• 1 teaspoon pure vanilla extract (optional)

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.