The Best Eggless Buttermilk Pancakes - cooking recipe

Ingredients

1/2 cup applesauce
2 cups buttermilk
4 tablespoons butter, melted
1/2 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar

Preparation

Put all wet ingredients in the bowl (first four ingredients), and stir with large spoon.
Next add all the dry ingredients (next five ingredients), and stir until well combined. Batter may still be a little lumpy.
Heat lightly greased griddle on med-high heat (I use butter to cook with but you can use vegetable oil or cooking spray).
Pour about a 1/3 cup of batter onto griddle for each pancake. You may use less or more, depending on your desired pancake size.
Cook until the pancake is covered with tiny little bubbles (4-5 min), then flip. Cook the other side for another 3-4 minutes. (The key is to make sure the batter has cooked all the way through. You may have to adjust your heat so as to not have burnt on the outside, runny on the inside disasters.).
Repeat with remaining batter.