Low-Calorie Fluffy Pancakes

In a medium bowl, whisk together the whole wheat flour, baking powder, and salt until well combined.

In another bowl, combine the unsweetened applesauce, almond milk, vanilla extract, and egg. Mix until smooth.

Pour the wet ingredients into the dry ingredients. Stir gently until just combined; it’s okay if there are a few lumps. Do not overmix.

Heat a non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or a small amount of oil.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook for another 1-2 minutes, until golden brown on both sides. Adjust the heat as necessary.

Repeat until all the batter is used. Keep the pancakes warm in a low oven while making the rest.