Apple-cinnamon Swirl Pancakes (vegan)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 1/4 cups unbleached flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/8 teaspoon cinnamon
• 1 1/3 cups almond milk or 1 1/3 cups soymilk
• 1/2 tablespoon ener-g egg substitute
• 1/4 cup chopped walnuts
• 2 tablespoons prepared batter (above)
• 2 tablespoons natural applesauce
• 1 teaspoon cinnamon

Recipe

• 1 in a large bowl, mix flour, sugar, baking powder, salt, and cinnamon.
• 2 add almond (or soy) milk and egg replacer mixture and stir just until flour is moistened. (for thicker pancakes, use only 1 cup milk.)
• 3 let the batter rest for 5 minutes while the skillet heats.
• 4 while the batter is resting, combine all of the "swirl" ingredients, using 2 tablespoons of the prepared batter.
• 5 heat a non-stick griddle or skillet (sprayed lightly with non-stick spray) over medium heat until a drop of water sizzles.
• 6 gently stir the walnuts into the batter.
• 7 pour batter by scant 1/4 cupfuls onto hot griddle.
• 8 immediately drizzle the cinnamon-apple batter over the top of each pancake in a swirl pattern.
• 9 cook until tops are bubbly and bubbles burst; edges will look dry.
• 10 with a pancake turner, turn and cook until undersides are golden.
• 11 place on a warm platter; keep warm.
• 12 repeat until all batter is used, brushing griddle lightly with canola oil, if necessary, to prevent sticking.
• 13 serve pancakes with syrup or other topping as desired.