Time for Breakfast
Need a recipe for a quick, healthy breakfast? No sourdough here, but still wholesome food. Gluten-free, protein, and fiber. Quickly done in a small blender. What’s not to like about apple-oatmeal pancakes?
Apple-Oatmeal Pancakes
This recipe for apple-oatmeal pancakes is filling and healthy and has a subtle sweetness all without added sugar or refined flour. Apple-oatmeal pancakes are rich in protein and fiber, and are gluten-free. Prepare the batter in a small blender in only a few minutes.
Ingredients
1 cup oatmeal
2 medium apples or 5 - 7 tablespoons of unsweetened applesauce
2 medium eggs
150g of plain yoghurt
1/4 cup chopped walnuts
1 teaspoon baking powder
1/2 teaspoon cinnamon, and/or allspice, and/or nutmeg to taste
1/8 teaspoon table salt
Coconut oil
Maple syrup to taste
Directions
- If you are not using unsweetened applesauce, dice the apples and add them to a small bowl. Either microwave the apples for 3 minutes or cook them on the stovetop over medium heat for 4-5 minutes, or until softened. Set aside.
- In a small blender, add the applesauce, eggs, yogurt, baking powder, walnuts, cinnamon, salt, and oats. If using apples, give them a few minutes to cool before adding them in.
- Blend the mixture until all is incorporated and smooth.
- Preheat a sauté pan or griddle over medium heat for 3-4 minutes and keep it that hot between rounds. Add a bit of coconut oil to the pan as needed between the pours.
- Cook the pancakes, flipping them after one to two minutes for another minute or so. Don't let them burn!
- Top with maple syrup and enjoy!
Notes
- Ingredients can be substituted, of course. Use butter or olive oil instead of coconut oil. Add blueberries or bananas. It's a free country. But do not use more baking powder than indicated.
- Preheat your pan or griddle to medium while you’re blending your ingredients. This helps avoid the dreaded “first-pancake-flop” when the pan is not quite hot enough.