1. Preheat a frying pan on low heat and add a small amount of butter or oil.
2. In a bowl, combine the dry ingredients.
3. Add the egg, unsweetened applesauce, maple syrup, and vanilla to the dry ingredients, mixing until just combined.
4. Spoon tablespoon-sized amounts of batter onto the greased pan, forming small circles.
5. Once bubbles begin to form on the surface, flip the pancakes and cook for a few minutes on the other side.

Notes: It’s crucial to maintain low heat throughout cooking to prevent burning; ensure the pan is preheated before adding the batter. If the pancakes brown too quickly or remain uncooked in the middle, adjust the heat accordingly.
Use a thin layer of oil when greasing the pan and wipe away any excess to achieve a smooth, evenly browned surface.

Storage Instructions: Allow the pancakes to cool completely, then store them in an airtight container in the refrigerator for up to 2 days. For freezing, place them in a freezer-safe ziplock bag with parchment paper between each pancake for up to 2 months. Reheat on low heat in a pan or microwave for 20-30 seconds until warmed through.