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1
Sift the flour, baking powder, and salt.
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2
Add the rest of the dry ingredients and combine well.
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3
In another bowl, pour the soy milk and apple sauce.
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4
Lightly stir it and then add the honey and maple syrup.
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5
(If you only have one of these on hand, add 2 tbsp of that or you can just substitute sugar.)
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6
Make sure to mix well so that the honey and maple syrup do not stick to the bottom.
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7
Add the vegetable oil (or other oil) and combine well.
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8
The oil will sit on top so mix it well until it's mostly combined.
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9
Optional: Dice the apple into small pieces or larger if you wish & add it into the wet mixture, stirring to break apart clumps.
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10
Slowly add the dry ingredients and mix until it is even but DO NOT overmix.
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11
It will become tough and not as fluffy.
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12
Refrigerate the batter for at least 10-15 minutes or overnight in advance.
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13
If the batter is thicker than before, add a little bit of water or soy milk.
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14
Heat a nonstick pan and add a little bit of oil to lightly coat it.
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15
Drop a large spoonful of it and spread to make it thin (about 4 inches diameter).
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16
After the bubbles on top have popped and the sides look golden/crisp, flip it.
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17
Serve with pure maple syrup, fruit, or powdered sugar.
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18
Note: The inside will be moist and this is because of the oats.
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19
It should be fully cooked and not cakey.
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20
You should make one in the beginning, try it, and then tweak the batter if you wish.
