Ingredients

The following ingredients have 2 Servings
  • 1 Cup Gluten-Free All-Purpose Flour
  • 2 TB Granulated Erythritol (or preferred granulated sweetener)
  • 1 Tsp Baking Powder
  • 1/2 Cup Unsweetened Applesauce (or a 4 oz container)
  • 1/3 Cup Unsweetened Non-Dairy Milk
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract

Instruction

  • In a large mixing bowl, combine the 3 dry ingredients together and whisk.
  • Add the applesauce, milk, and vanilla to the bowl and mix together to form a smooth, slightly thick pancakes batter. Fold in any add-ins you choose and adjust the liquid amount you use accordingly.
  • Fill a squeeze bottle or plastic bag with the pancake batter and heat a greased non-stick skillet over medium heat on the stove.
  • Once your skillet is hot, squeeze out a small 1/4 teaspoon (dime-sized) about of batter for each cereal pancake. Space them out a bit so none of the pancakes are touching.
  • Once you notice the edges of the mini pancakes start to lift and dry a bit (about 1 minute), it's time to flip with a spoon or knife OR flip multiple pancakes with a normal silicone spatula.
  • After another 30 seconds to 1 minute, the pancakes will be done and you can lift them out of the pan with your spatula.