Ingredients
- ▢ 2 ½ cups Self-rising flour
- ▢ ⅓ cup Monk fruit sweetener with erythritol, or granulated sugar
- ▢ ½ tsp Cinnamon
- ▢ 2 Eggs
- ▢ 2 cups Unsweetened almond milk, or skim milk
- ▢ 1 ½ tsp Vanilla extract
- ▢ 4 oz Unsweetened applesauce
- ▢ Optional: desired toppings
Instructions
- Preheat the oven to 425°F. In a large bowl, mix together the dry ingredients with a whisk.
- Separately, mix all of the wet ingredients together, then add them to the dry ingredients.
- Gently fold the batter until the flour is incorporated. Some small lumps are okay. Don’t over-mix because it will make the pancakes’ texture tough.
- Allow the batter to sit for 5 minutes. Meanwhile, gather any toppings you want to bake into the top of the pancakes.
- Give the pancake batter one more stir with the whisk to ensure no pockets of flour are missed. Transfer the batter to a generously greased half-sheet pan (13 x 18 inches) and sprinkle on preferred mix-ins.
- Bake the pancakes for 12 to 16 minutes or until done. To check if they are done, press your finger gently on the top, and the pancake will spring back instead of leaving an indentation.
- Serve warm with desired garnishes!
Notes
3 WW points per serving when using monk fruit or other 1:1 zero-calorie sweetener.
5 WW points per serving when using granulated sugar