- Ready in: 20 minutes
- Categories: Breakfasts
- Submitted by: Alicia Simpson
- 1 ¼ c. unbleached all purpose flour
- 2 Tbsp.s light brown sugar
- 1 Tbsp. fresh lavender flowers
- ¼ tsp. salt
- 4 tsp. baking powder
- ¼ c. plain WholeSoy yogurt
- ¼ c. unsweetened applesauce
- 1 c. plain almond or rice milk
- 1 tsp. vanilla
- ¼ c. canola oil
Warm a large griddle over medium heat and grease with canola oil or canola oil spray.
Combine flour, sugar, lavender, salt, and baking powder together in a medium bowl. With an electric mixer, or a strong arm, beat in yogurt or sour cream, applesauce, milk, vanilla and canola oil until batter is smooth and there are no lumps.
Ladle pancake batter onto the griddle, the batter will spread quite a bit so start out in small batches to test for your desired size. When bubbles start to appear on the pancake surface check to see if they are golden brown in color on the other side. If they are, flip and cook until both sides are golden brown, about 1-2 minutes per side. Remove from the griddle and serve with maple syrup.
Makes 12 pancakes.