Mix the flour, sugar, baking powder, ground cinnamon, and salt in a medium bowl. Use a fork or whisk to combine.

Next, whisk together the applesauce, oil, egg, and vanilla in a small bowl.

Add the wet ingredients to the dry ingredients and stir until the mixture is fully combined and thick.

The mixture should pour off of a spoon easily. Add a little more applesauce to the batter to thin out the consistency if desired.

Heat 2 tablespoons of vegetable oil in a 10” skillet set over medium heat.

Once the pan is hot, pour spoonfuls of batter, 1/4 cup at a time, onto the skillet.

Cook the batter for 2 minutes on the first side.

The pancakes are ready to flip when a few tiny bubbles form and pop on the top and outer edges of the pancake batter.

Flip the pancakes and finish cooking for 2 more minutes on the other side. Make sure to turn the heat down if the pancakes start browning too quickly.

The pancakes are done when they have risen, are golden brown with crisp edges, and the center of the pancake springs back when poked.

Remove the pancakes from the skillet and serve immediately or transfer the pancakes to a baking sheet and pop them in an oven set to its lowest temperature, to keep warm.

Repeat the above process until all the pancake batter is cooked. You may need to add an additional tablespoon of oil to the skillet between batches of frying.