Honey-Apple Pancakes (no Milk, No Eggs)

I got this great recipe from the Wholesome Sugarfree Cooking cookbook. Excellent with or without syrup, I really liked this recipe as it uses no milk or eggs, but substitutes apple juice and a bit of water and oil for the liquids. I was sort of skeptical that it would turn out well as it didn't have those ingredients, which I thought were critical to a good pancake recipe.

My only changes to the recipe were a bit more honey- about a tablespoon more - because it came out of the jar faster than I could stop it and I used dried apple with 1/4c. more apple juice. I also used a bit more of cinnamon and a touch of nutmeg because I don't usually buy apple pie spice. Here it is as written in the cookbook from an apparently talented Ms. Laura Yoder of Free Union, VA.

In medium bowl stir together flour, salt and 2 t.baking powder apple pie spice, soda and cinnamon. Mix water 1 1/2 T. oil and 1 t. In a small bowl, add the other wet ingredients and chopped apple; add all at once to flour, stirring until blended, but still slightly lumpy. Let batter rest 2-3 minutes. Fry in hot oil. I didn't really get the division of the oil, and I just combined all wet ingredients together and added them to the dry ingredients (including my dried apple) and stirred together.

Having 3 tablespoons of honey was awesome, as I could smell the honey as they cooked -drooool. I would suggest trying a test pancake or two to get used to the way they cook, as they didn't bubble on top for me like regular pancakes do- only a bit around the edges where the batter was thinner. I made about 24, 1/2 dollar size pancakes for my kids and I (about a tablespoon of batter each). Pretty neat and tasty recipe for my food storage.

I used 1/2 buckwheat and 1/2 spelt flour. I also added a bit of vinegar to my rice milk, and some fresh blueberries. The results are fantastic (tip: add blue berries to dry ingredients so they don't sink!) no need to oil the pan if using anodized non-stick. My boyfriend ate all of these without breathing. Very Good, easy. Used apple sauce instead of sugar, olive oil instead of butter, added cinnamon and vanilla. When I was growing up, Aunt Jemima's buckwheat pancake mix was the de-facto standard for pancakes at our house.

My dad had grown up with buckwheat pancakes and they were the best as far as he was concerned. Unfortunately, the Quaker Oats Company has for a long time no longer produced a buckwheat pancake mik for the mass market. There are buckwheat pancake mixes out there if you look in the health food sections of you local store, but the price can be prohibitive.

I am now the dad, and my family enjoys pancakes, which can be one of the healthier foods my kids get excited about. Additionally, we are becoming more health conscious over time, so I went looking for a good, generic, buckwheat pancake recipe that uses common ingredients and found this recipe to be just what we were looking for. The recipe is basic, but makes pancakes that are good, are easily modifiable, and are complimented well by any butter, syrups, preserves, powdered sugar, nuts, or fruit that we would normally top them with.

For the health conscious, egg-beaters can be substituted for the eggs, and canola oil for the butter (butter tastes better to most people, but only if butter won't be added after serving). Additionally, there is no problem with substituting a quarter cup of applesauce for the sugar, or adding any type of nuts (we've used walnuts) to the batter. Other common sense variations like adding cinnamon or vanilla also work well.

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