Cinnamon Applesauce Oatmeal Pancakes with Salted Peanut Butter Maple Syrup
Quick and easy gluten free oatmeal pancakes manufactured in the blender! These healthy pancakes are topped with the most incredible creamy peanut butter maple syrup after that completed with a sprinkle of sea salt.
I’m on a different one of my pancake kicks. This obsession is certainly ridiculous.
But until I go out of pancake making concepts (and toppings), I’ll keep bringing them for you. Because really, who doesn’t love pancakes?
In reality, I am eating pancakes a lot more than what should be considered regular.
What do I eat for breakfast? Pancakes, obviously. With blueberries to start your day out right.
Lunch? Ugh, figure I should do a salad to get some veggies in. Note: The complete time I’m considering breakfast and methods I can top my pancakes.
Supper? PANCAKES ON MY MIND. Once again. Wouldn’t you agree that breakfast for pigs trotters dinner never gets old?
Bonus: What if We told you you could eat on the subject of 4 pancakes for around 200 calories? And they are gluten free, too!
Of course, I recommend checking out the peanut butter maple syrup. All you have to is a tiny drizzle over each pancake to make them phenomenal; the peanut butter also provides healthy fats to help keep you full. I really like the addition of a little ocean salt too to greatly help create that incredible nice and saltiness. Umm… can you imagine using chunky honey peanut butter on these? MEGA Like.
If you are not into the syrup, that’s great. You could try a chocolate almond butter , your favorite nut butter, or honey. If you are feeling as if you want something special, try these with a few chocolate potato chips sprinkled in the batter, after that finishing it with just a little almond butter or PB & jam.
Seriously best (healthy) breakfast ever.
xo
Calorie consumption: 219
Fat: 3.8g
Sugars: 37.8g
Glucose: 9.9g
Fiber: 5.4g
Protein: 9g
Prep period:
5 mins
Cook time:
10 mins
Total time:
15 mins
Ingredients
1 teaspoon baking powder
1 teaspoon vanilla extract
1 1/2 tablespoons natural creamy or chunky peanut butter
1/4 cup pure maple syrup
coarse sea salt, for sprinkling at the top
Instructions
Place all pancake elements (oats, baking natural powder, cinnamon, sodium, applesauce, almond milk, vanilla, honey and egg white) into blender. Mix before pancake batter is usually easy and creamy. Pour into a dish and let sit for a couple moments to thicken the batter up.
Heat a large nonstick skillet or griddle over moderate heat and lightly coating with nonstick food preparation aerosol or coconut oil. Drop batter by 1/4 cup onto skillet. Make until bubbles appear on top, about 2 mins. Turn cakes and prepare until golden dark brown on underside, 2 minutes. Wipe skillet clean, make use of more cooking squirt if needed, and do it again with remaining batter. Acts 2 people, about 3-4 pancakes each.
To create peanut butter maple syrup: Combine peanut butter and maple syrup collectively in medium bowl. Warmth in microwave for 15-20 secs or until warm. Mix and drizzle over pancakes. Best with just a tiny bit of sea salt. Enjoy!
Nutritional information does not are the salted peanut butter maple syrup. I figured that everybody loves topping their pancakes differently!
These pancakes will also be really fantastic with several chocolate potato chips and a terrific way to sneak in healthful nutrition for kids!
You could utilize a flavored applesauce to include a little something special to these. I love cinnamon or peach applesauce.
Pancakes are freezer-friendly. Simply keep in a ziploc bag or plastic wrap and reheat in microwave when prepared to eat.
The outcome was pretty good with the additions.