Oatmeal Apple Pancakes (Print Version)
# Ingredients:
01 -
1 cup rolled oats
02 -
1 cup unsweetened applesauce
03 -
1 large apple, finely grated (preferably Fuji or Honeycrisp)
04 -
2 large eggs
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1 teaspoon vanilla extract
06 -
1 teaspoon baking powder
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1 teaspoon cinnamon
08 -
1/4 teaspoon nutmeg (optional)
09 -
Pinch of salt
10 -
1/4 cup milk of choice (dairy or non-dairy)
11 -
1 tablespoon maple syrup or honey (optional)
12 -
Coconut oil or cooking spray (for cooking surface)
# Instructions:
01 -
Blend the rolled oats in a food processor or blender until they reach a fine flour-like consistency. Set aside.
02 -
In a mixing bowl, combine the applesauce, grated apple, eggs, vanilla extract, and milk. Whisk together until smooth.
03 -
In another bowl, mix the oat flour, baking powder, cinnamon, nutmeg (if using), and salt. Stir until well combined.
04 -
Gradually add the dry ingredients to the wet mixture, stirring gently. If desired, add maple syrup or honey for extra sweetness.
05 -
Preheat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or cooking spray to lightly coat the surface.
06 -
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 3-4 minutes. Flip and continue cooking for another 2-3 minutes, or until golden brown.
07 -
Serve warm, topped with additional grated apple, sliced bananas, a drizzle of maple syrup, or a dollop of Greek yogurt for extra protein.
# Notes:
01 -
These pancakes offer a fiber-rich, nutritious alternative to traditional flour pancakes.
02 -
The batter can be prepared in advance and stored in the refrigerator for up to 24 hours.