• ¾ cup unsweetened applesauce
• 2 eggs
• ¼ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon pure maple syrup
• 1 ½ cups old fashioned rolled oats, gluten free if desired
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• Olive oil, for cooking

1. Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up. If the batter is WAY too thick, you may need to add a few extra tablespoons of milk to the blender.
2. Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
3. Flip cakes and cook until golden brown on the underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium-low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot. Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 3, 2 pancakes each.