Special snow days off from school call for special breakfasts, and these decadent pancakes fit the bill! Note: you can grind your own oat flour from regular rolled oats, which is a cinch to do if you don’t want to purchase an entire bag of oat flour at the store.

Ingredients:

For the Strawberry Topping:

• 1 cup chopped strawberries
• 1/4 cup water

For the Pancakes:

• 1 and 1/2 cups flour
• 1/2 cup oat flour
• 2 teaspoons + 1/2 teaspoon baking powder, divided
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup applesauce
• 1/2 cup apple juice
• 2 cups plain non-dairy yogurt
• 2 tablespoons melted Earth Balance butter
• 1 teaspoon vanilla extract
• Cooking spray

1. To prepare the strawberry topping, combine the strawberries and water in a small saucepan. Cook over medium heat for about 10 minutes, until you can easily break the strawberries up with the back of a spoon. Set aside.
2. Meanwhile, prepare the pancakes: combine the flour, oat flour, 2 teaspoons baking powder, baking soda, and salt in a bowl.
3. In a large bowl, whisk together the applesauce and remaining 1/2 teaspoon baking powder. Add the apple juice, yogurt, vanilla, and melted butter.
4. Add the dry ingredients to the wet ingredients, stirring just until combined.
5. Heat a griddle coated with cooking spray over medium-high heat. Drop the batter on the surface and cook until bubbles appear, then flip and cook an additional 2 minutes or so on the other side.
6. Top with the strawberry mixture to serve!