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Spiced Applesauce Pancake

Applesauce is an amazing ingredient for baking.

It allows you to cut back on sugar while keeping sweetness in muffins, cakes…and these yummy pancakes.

They’re also made with whole grains instead of white flour and come with warm fall flavor, thanks to the combo of applesauce, ginger, and cinnamon.

Make them for the whole family on a crisp October day. Just don’t forget the fresh Vermont maple syrup.


  • 1 egg white
  • 1 tablespoon milk
  • 1 teaspoon safflower oil
  • 4 tablespoons unsweetened applesauce, divided
  • 2 tablespoons wheat germ
  • 2 tablespoons whole grain pastry flour
  • 1⁄8 teaspoon ground ginger
  • 1⁄8 teaspoon baking powder
  • 1⁄4 teaspoon ground cinnamon, divided
  • 1⁄2 cup plain yogurt


  • Beat egg white and milk in a small bowl. Add the oil and 2 tablespoons of applesauce and stir until just combined.
  • Combine wheat germ, flour, ginger, baking powder, and 1⁄8 teaspoon cinnamon in a medium bowl.
  • Add the egg white mixture and stir until just combined. Let stand.
  • Place a nonstick skillet over medium heat and coat with cooking spray.
  • Reduce the heat to low. Spoon the batter into the skillet, spreading evenly to form a circle.
  • Cook 1 minute 30 seconds, or until the edges bubble slightly. Flip. Cook 1 minute, then flip again and cook 1 minute longer, or until the center is firm.
  • Combine the yogurt, remaining 2 tablespoons applesauce, and remaining 1⁄8 teaspoon cinnamon in a small bowl.
  • Serve the pancake topped with dollop of yogurt mixture. Garnish with additional cinnamon, if desired.


A stack of pancakes can lead to feeling like you need a post-breakfast nap. These are different, since they’re made with whole grains and less sugar. They also contain and underrated ingredient, iwheat germ, which is packed B vitamins, protein, and fiber.

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