Apple Sauce and Veggie Pancakes

Apple Sauce and Veggie Pancakes

This winter, Root is piloting a cooking class for families of KIPP Academy Lynn in collaboration with The Food Project and Greater Lynn Senior Services' Phoenix Food Hub.

The classes focus on teaching healthy recipes and techniques each week that families can replicate at home to create delicious meals and practice cooking together. Last week, Chef Keith and Mason included this yummy apple sauce veggie pancake recipe in their lessons and it was a big hit!

Recipe yield: 8-12 pancakes

Tools: 2 mixing bowls, whisk, rubber spatula, measuring cups and spoons, griddle, spatula

Ingredients:

  • 1 cup Whole wheat flour

  • 1 Tbsp Baking powder

  • 1.5 Tbsp Granulated sugar

  • ½ tsp Ground cinnamon

  • ½ tsp Kosher salt

  • ½ cup Applesauce, unsweetened

  • 1 cup Whole milk, buttermilk, oat milk, or other preferred milk

  • 1 large Egg

  • 2 Tbsp Unsalted butter, melted

  • ½ tsp Vanilla extract

  • Vegetable oil or cooking spray

Method of Preparation:

Mise en place: read your recipe, gather all ingredients and tools, and turn on equipment as needed.

  1. Combine all wet ingredients in a bowl and mix (applesauce, milk, egg, vanilla, and sugar.)

  2. Pour dry ingredients on top and fold together. Meanwhile, melt butter, and pour on top of the batter, fold again. Reserve until needed. 

  3. Heat griddle to medium heat and spray with pan spray. 

  4. Spoon batter onto the pan. Cook for 2-3 minutes on each side, remove with spatula.

  5. Serve warm with preferred toppings.

Faith Emerson