Place the vegan buttery spread in a large microwave safe bowl. Microwave for about 30 seconds until it melts. Add the applesauce, sugar, and vanilla extract. Stir to combine.
Put the dry ingredients in the bowl, then add the water. Mix together.
Let the batter sit for a few minutes so the baking powder can do it's job. The batter will puff up.
Heat about a tablespoon of buttery spread in a frying pan over medium heat.
When the buttery spread starts to sizzle, spoon your batter in, and turn the heat down a tad, to medium low. Once the edges of the pancake look done, and you see a few little bubbles forming in the pancakes, flip them over.
Once the pancakes are golden brown and cooked through remove from pan and add more buttery spread as needed for the next few pancakes.
Top with more vegan buttery spread, maple syrup, or cinnamon sugar. Enjoy!
Notes
Serving size is two pancakes.Store leftover pancakes in the refrigerator. They should stay fresh for about 5 days.Reheat leftover pancakes in the microwave or toaster oven.