Pantry Pancakes

Our refrigerator died. I was left no choice than to throw all of the contents of the fridge and freezer away. I thought about offering them to the neighbor but I thought maybe that would be awkward. Then four days after throwing everything out, I realized that it is refrigerator temperature outside... I have very good hindsight vision.

Pantry Pancakes

   After a few days without a refrigerator, we received a new one. Which coincided with our child becoming under the weather. Not wanting to drag a not-feeling-so-well child to the store as of yet, we have had an empty fridge for a week now.

   There is one thing that can cheer up a home-bound child - pancakes! However, we have no eggs and no milk - two critical pancake ingredients. But with a superhero cape and a good cup of coffee, anything is conquerable, right? A quick little dig through the cabinets, a little missing ingredient replacement and we have cakes hot on the griddle. And they are good!

Pantry Pancakes
Serves: 4

178 grams all-purpose flour (1-1/2 cups)
2 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
12 ounces canned light coconut milk (1-1/2 cups)
4 ounces applesauce (1/2 cup)
4-1/2 teaspoons walnut oil
1-1/2 teaspoons cider vinegar
1 teaspoon vanilla extract
Additional walnut oil
Maple syrup

In a large bowl, combine the first five ingredients. Add the coconut milk, applesauce, oil, vinegar and vanilla; mix just until blended. Let stand for 5 minutes.

   Heat a large skillet over medium-hot heat and drizzle in some oil. Pour in some batter and cook until bubbles form on the top; flip. Cook until bottom is browned. Repeat with remaining batter. Serve with syrup.

Smacznego!