Good Morning Sunshine Apple Pancakes

One of our top 50 recipes from The Most Remarkable Vegan Recipe Contest. 1. Place flour baking powder cinnamon and sucanat into large mixing bowl and mix together well. 2. Add soy milk vanilla and applesauce t o flour mixture and mix until well combined. 3. Heat a large skillet with non­stick cooking spray over medium to medium ­high heat. 1/3 cup measuring cup or to your desired pancake size. Serve traditional style with pure maple syrup. Serve as a rich breakfast by spooning some apple pie filling onto a stack of pancakes. Please Register or Login to post new comment.

Add to that powdered sugar, maple syrup and even more blueberries, it’s a dish that mom and everyone is sure to go crazy for! 2. Combine the flour, sugar, baking powder, baking soda, and salt in a bowl. 3. In a separate bowl combine the buttermilk, butter, vanilla and eggs.

4. Add to the dry ingredients and stir until almost smooth, it’s okay if a few lumps remain. 5. Stir in the blueberries. 6. Heat some butter in a skillet. 7. Pour 1/4 cup of the batter onto the skillet. 8. Cook for 2-3 minutes on each side. Pancakes can be made up to 3 days ahead, store in the fridge. 1. Grease a 9×13-inch baking dish with cooking spray or butter.

2. Place the pancakes in the baking dish, layering them up against each other almost vertically. It may be helpful to cut the pancakes in half and place cut-side down. 3. In a large bowl, combine the eggs, milk, cream, sugar and vanilla. 4. Pour over the pancakes, making sure they all are moistened.

5. Sprinkle the blueberries over the top. 6. To make the topping, combine the flour, sugar, cinnamon and salt in a small bowl. 7. Cut the butter into the dry ingredients with a pastry blender or fork until the mixture looks like coarse sand. 8. Sprinkle over the pancakes. 9. Chill in the fridge for at least 2 hours and up to overnight. 10. When ready to bake, take out of the fridge and let it come to room temperature while oven preheats. 12. Bake until golden and center is set, about 50-60 minutes.

If the topping browns too quickly, cover with aluminum foil. 13. Let cool for 15-30 minutes before serving to let it firm up. 14. Serve with powdered sugar, maple syrup and more blueberries. Recipe developed by Annalise Sandberg for Sweet Basil. You can also find her on Facebook, Twitter, Pinterest and Instagram. Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

Thanks for your show and blog. I love me some pancakes and these looks delish! I love me some pancakes and these looks delish! I’ve been making these pancakes ever since I bought the first book when it first came out! I don’t make my pancakes ANY other way! They are my favorite pancakes. I like to mix it the way it says in the book - so that you can still see some egg in there.

But my kids don’t like it that way - so I mostly have to completely mix it up. Great recipe Ms. Edna Mae! I’ve been making these pancakes ever since I bought the first book when it first came out! I don’t make my pancakes ANY other way! They are my favorite pancakes.

I like to mix it the way it says in the book - so that you can still see some egg in there. But my kids don’t like it that way - so I mostly have to completely mix it up. Great recipe Ms. Edna Mae! Love these pancakes, the hubs wants them all the time!



So easy, quick, and delish! Thank Edna Mae for me. Love these pancakes, the hubs wants them all the time! So easy, quick, and delish! Thank Edna Mae for me. These are the BEST pancakes ever! I have been making them since I saw the recipe in your book. After watching the show on Saturday it is nice to have a face with the name of the pancakes.

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