Recipe

Ingredients:
2 cups light spelt flour (all-purpose flour is also ok)
1/2 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
pinch of salt
1 1/2 cups (350 gr) unsweetened applesauce or homemade applesauce
1/2 cup maple syrup
1/3 cup unsweetened soy milk (almond milk or oat milk is also ok)
optional: 1 teaspoon vanilla

Ingredients:
160 g whole wheat flour
1 tbsp flax seeds
1 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp salt
400 ml apple sauce
200 ml plant-based milk

Recipe from The New McDougall Cookbook (416 pages, 1997) by John & Mary McDougall (see page 104).

Ingredients:
4 C cornmeal
2 C whole-wheat pastry flour
3/4 C millet (I used cooked)
1 t salt
1 T baking powder
1 C applesauce
3/4 C maple syrup
2 t rice vinegar
3 C low fat soy milk (I used what I had and that was regular)

Ingredients:
1 1/2 cups spelt flour
1/2 cup of buckwheat flour
1/2 tsp of nutmeg
1 tsp cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup almond butter
1/2 cup pure maple syrup
1/3 cup plant milk
1 tsp apple cider vinegar
2-3 tbsp. of date, maple or whatever unrefined dark sugar you prefer (optional)
1/4 cup aquafaba
1 tsp vanilla extract
2-3 tbsp of lemon juice
1 1/2 cups shredded apples (2 small-medium apples - washed skin on, shredded them before hand and added a couple tbsps of the lemon juice to keep them from browning.)