Your typical pancake recipe calls for oil or butter in the batter. But you can change that. I had an open jar of homemade applesauce. You can do a straight substitution of the fat for applesauce. Back when Google+ was a thing I posted about this and a hospital chef did a blind taste test with his staff. As a result he switched it to the default recipe for the whole hospital.
The average person and even super taster can’t taste the difference.
To make it just a touch more healthy feeling, but not really healthier, I used honey instead of syrup.
That’s one scrambled goose egg. It was free.
Cost per person, $3
In the background you can see one of my pressure canners. This week I have canned pintos, kidney beans and chickpeas. More canning yet to come.
I use butter but I use whole grain flour instead of white. I like a mix of wheat, spelt, corn, oat, and buckwheat.
Got a ratio list?
About even… I do 1.5 oz of everything, but 1.75 of wheat, to bring the total to the amount of wheat in the recipe I started from: https://ansonmills.com/recipes/436?recipes_by=grain
I have a grinder so I have a bunch of different grains on hand and throw these into the grinder. I think the buckwheat I have is toasted but that’s not critical.
I reduce the butter a little. I’ll try subbing applesauce next time I have some.