¾ cup Almond Milk (Or Non-Dairy Or Regular Milk Of Choice)
2 Tbsp Melted Coconut Oil
2 Tbsp Maple Syrup
1 tsp Vanilla Extract
1 cup Whole Wheat Flour
2 tsp Baking Powder
½ tsp Salt
½ cup Chopped Hazelnuts
Plain Greek Yogurt
Creamy Peanut Butter
Mix together applesauce, milk, coconut oil, maple syrup, and vanilla extract.
In a separate bowl, mix together flour, baking powder, and salt.
Combine both your wet and dry mixes thoroughly, then stir in your chopped hazelnuts.
Spread coconut oil on a griddle to coat, and cook pancakes on medium heat (about 3 minutes on each side)
To garnish your pancakes for serving, place a couple of tablespoons of Greek yogurt on one side of a piping bag, keeping one side of it empty. Fill the other side with creamy peanut butter or sunflower butter. Pipe on top of your pancakes for a healthier “whipped cream” topping. Sprinkle with hazelnuts for garnish, and maple syrup if you like!