Mix all dry ingredients together (flour, baking powder, baking soda, salt and sugar) in a bowl
Add the wet ingredients (applesauce, vinegar, eggs, oil and water) and stir with a whisk until batter is smooth
Cook about ¼ cup of the batter in a well oiled obanyaki pan. Cook on both sides, and on low-medium heat to prevent burning and allow the pancakes to cook evenly.
Notes
*If you don’t have an obanyaki pan, you can also cook these pancakes inside an egg ring or english muffin ring set on a griddle.**You can use any granulated sugar of your choice, but I like using honey powder because it can be used just like sugar and easier to measure out. You can also use coconut, date and maple sugars which are healthier alternatives to white processed sugar, but they’re much darker so keep in mind it could affect the color of baked goods. For the lower carb, lower calorie option, you can use a sugar-free substitute such as monk fruit sweetener or, stevia powder (but you’ll have to convert the amount of stevia according to package directions).
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