Healthy Oatmeal Apple Pancakes

Why Make This Recipe

Healthy Oatmeal Apple Pancakes are a delightful and nutritious choice for breakfast. These pancakes are naturally sweet thanks to applesauce, making them a great way to enjoy a wholesome meal without added sugar. They also provide a good source of fiber from the oats, helping you to feel full and satisfied. Plus, they are easy to make and can be tailored to suit your taste!

How to Make Healthy Oatmeal Apple Pancakes

Ingredients:

• 1 cup rolled oats
• 1 cup applesauce
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• Pinch of salt
• 1/2 teaspoon vanilla extract
• Cooking spray or oil for the pan

Directions:

1. In a blender, blend the rolled oats until they become a fine flour.
2. In a mixing bowl, combine the oat flour, applesauce, eggs, baking powder, cinnamon, salt, and vanilla extract. Mix until well combined.
3. Heat a skillet over medium heat and add cooking spray or oil.
4. Pour 1/4 cup of the batter onto the skillet for each pancake.
5. Cook for about 2-3 minutes or until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
6. Serve warm with your choice of toppings.

How to Serve Healthy Oatmeal Apple Pancakes

You can serve these pancakes warm, topped with fresh fruits like sliced bananas or berries, a drizzle of maple syrup, or even a dollop of yogurt for extra creaminess. They pair well with a sprinkle of nuts or seeds for added crunch.

How to Store Healthy Oatmeal Apple Pancakes

If you have leftover pancakes, you can store them in an airtight container in the refrigerator for up to three days. To keep them longer, you can freeze them by placing parchment paper between each pancake and storing them in a freezer bag. They can be reheated in the toaster or microwave.

Tips to Make Healthy Oatmeal Apple Pancakes

• Ensure your blender is powerful enough to make a fine oat flour for the best texture.
• Experiment with add-ins like blueberries or chopped nuts to give your pancakes a different flavor.
• Adjust the thickness of the batter by adding a little more applesauce or a splash of milk if needed.

Variation

You can easily change this recipe by using different fruits like mashed bananas or pumpkin puree instead of applesauce. Adding a handful of chocolate chips can turn these pancakes into a fun treat for the kids!

FAQs

1. Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture may be slightly different. Rolled oats give a heartier pancake.

2. Can I make these pancakes vegan?
You can replace the eggs with flax eggs or unsweetened applesauce to make them vegan.

3. What toppings can I use?
You can use a variety of toppings, such as fresh fruit, nuts, peanut butter, or yogurt, depending on your preference.

Healthy Oatmeal Apple Pancakes

Delicious and nutritious pancakes made with rolled oats and applesauce, perfect for a wholesome breakfast.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Pancake Batter

• 1 cup rolled oats Blend to make oat flour.
• 1 cup applesauce Provides natural sweetness.
• 2 pieces eggs Can be replaced with flax eggs for a vegan option.
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 pinch salt
• 1/2 teaspoon vanilla extract
• as needed cooking spray or oil For greasing the pan.

Method

 

Preparation

1. Blend the rolled oats until they become a fine flour.
2. In a mixing bowl, combine the oat flour, applesauce, eggs, baking powder, cinnamon, salt, and vanilla extract. Mix until well combined.

Cooking

1. Heat a skillet over medium heat and add cooking spray or oil.
2. Pour 1/4 cup of the batter onto the skillet for each pancake.
3. Cook for about 2-3 minutes or until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.

Serving

1. Serve warm with your choice of toppings.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to three days. For longer storage, freeze them with parchment paper between each pancake.