Ingredients
Pancake Batter
- 1 cup large flake rolled oats
- 1 and 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1 tbsp melted butter
- 1 tbsp maple syrup
- 1/4 cup water (or milk of choice)
Instructions
- Blend Ingredients: Add all of the ingredients to a high-powered blender and blend until you achieve a smooth batter consistency.
- Preheat Griddle: Preheat a griddle or frying pan over medium-high heat to prepare for cooking the pancakes.
- Prepare Cooking Surface: Lightly brush the griddle with butter or oil to prevent sticking and ensure a golden crust.
- Cook Pancakes: Spoon out about 1/8 cup of batter per pancake onto the griddle, leaving 2-3 inches of space between pancakes. Cook undisturbed for 2-3 minutes until edges look set, lightly golden, and bubbles appear on the surface.
- Flip and Finish Cooking: Flip each pancake carefully and cook for an additional 2-3 minutes on the other side until cooked through and golden brown.
- Serve: Repeat with remaining batter until all pancakes are cooked. Serve immediately and enjoy your warm apple cinnamon oatmeal pancakes!
Notes
- For a dairy-free option, use a non-dairy milk and substitute butter with coconut or vegetable oil.
- You can add chopped nuts or raisins to the batter for extra texture and flavor.
- Adjust sweetness by adding more or less maple syrup according to taste.
- To keep pancakes warm while cooking batches, place finished pancakes on a baking sheet in a warm oven (around 200°F/90°C).
- Leftover pancakes can be refrigerated or frozen and reheated in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
