Call them flapjacks, Johnny cakes, griddle cakes, or pancakes--we all love them.
These Johnny Cakes are gluten-lite but still soft, fluffy, and crisp at the edge--and beautifully golden. The applesauce comes through, but doesn't weigh them down. The spice blend is super autumn-y, and after a drizz of hot maple syrup, you have had the best experience...
"If you make your own pancake mix from scratch, use it, and follow the steps below."
Notes: Pancake mix is Bisquick Heart-healthy.
APPLESAUCE & SPICE JOHNNY CAKES
Ingredients: 1 cup pancake mix, 1 cup corm meal, 2 eggs, 1/2 cup applesauce, 3/4 cup milk, 1 tsp. vanilla extract, 1 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/4 tsp. allspice, 1 tsp. brown sugar, 2-3 tbsp. coconut oil.
Makes 8-10 medium cakes.
1. Whisk the pancake mix, corn meal, cinnamon, brown sugar, nutmeg and allspice in a bowl.
2. In a separate bowl, whisk the eggs, applesauce, milk and vanilla until smooth.
3. Make a well in the dry ingredients and stir in the wet until just combined. Set aside.
4. Heat a griddle or non-stick skillet pan over medium-high heat. Melt a tablespoon or two of coconut oil over, until spread out and glistening. Pour over batter, (about 1/3 cup each) and cook until bubbles form and then pop on the surface. Flip. Cook for 1-2 minutes more. Remove to a warm oven (if you like) and follow with the rest of the batter.
5. Heat pure maple syrup until very hot, but not boiling. Break some pecans and toast them in a dry pan for 5 minutes until fragrant. Serve the cakes with syrup and pecans over the top.
Tip: Dairy-free version- use a dairy-free pancake mix like by Kodiak Cakes, then use almond milk in place of regular.